Oakland 


try 

(^JO    the  young  housekeeper  Rhodes- 

Jamieson  &  Co.  offers  the  facilities  of  three 

centrally  located  coal  depots,  affording  immediate 

service  on  any  quantity  of  fuel  as  the  need 

arises. 


OAKLAND— Foot  of  Broadway 
Telephone  Oakland  770 


BERKELEY— 284O  Shattuck  Avenue 
Telephone  Berkeley  8O 

Thornwall  1900 

ALAMEDA  —  Park  and  Blanding 
Telephone  Alameda  440 


r  wkk-o/%i*n.     J  A\»H 

COAL 

RHODES -JAMIESON 


ijou  come 


Make  Your  Dreams 

Come  True 

You  have  dreamed  of  a  home — one  that 
you  could  call  your  very  own. 

You  have  dreamed  of  pleasures  and 
more  conveniences. 

You  want  money  for  investment  — 
money  with  which  to,  some  day,  start  a 
business  of  your  own.  These  are  the 
things  of  which  you  dream. 

Begin  saving  money  now,  and  save  dili- 
gently and  persistently,  that  your 
dreams  may  come  true. 

You  may  open  an  account  with  an 
amount  as  small  as  $1.  But  start  the 
savings  habit  even  though  you  can  put 
aside  but  a  few  dollars  each  month. 


CENTRAL  SAVINGS  BANK 

Affiliated  with 

Central  National  Bank 

14th  and  Broadway 

Savings   Branch — 49th   and   Telegraph 

Agency:    3320   E.   14th.  Street,  Oakland,   Calif. 


To  the 

BRIDE 

and 

GROOM 

We  wish  to  extend  our 

Heartiest 
Congratulations 


You  may  need  something  in  our  lines  and  we  invite 
you  to  our  store,  where  you  will  find 

A  Complete  Line  of  Dependable 

HIGH-CLASS  JEWELRY,  DIAMONDS,  WATCHES, 
CLOCKS,  SILVERWARE,  ETC. 


also  do  first-class  repair  work" 


A.  SIGWART  and  SONS 

JEWELERS 

1226  Broadway  Oakland,  Cal. 


CUPID'S  BOOK 


ft 

GOOD  COUNSEL 


H^HIS  BOOK  is  presented  free  to  the  Bride 
and  Groom  with  the  compliments  of  the 
ADVERTISERS  therein,  who  make  such 
presentation  possible.  We  recommend  them 
as  the  best  in  their  respective  lines  and  they 
will  accord  you  the  fairest  kind  of  treatment. 
Your  patronage  will  be  highly  appreciated  by 
them.  Please  mention  Cupid's  Book. 


Compiled   and   Published   by 

E.  F.  KIESSLING  &  SON 

Box  696,  Oakland,  California 
Office:    202  Blake-Havens  Building 

BRANCHES: 

Los  Angeles  and   San  Diego,  Cal.;   Portland,  Oregon 
Seattle   and   Spokane,   Wash. 


Cupid's  Book  has  the  approval  of 


.  dcrrrge  J.  Ciross 

Clerk  of  Alameda  County 

and  is  distributed  by  the  courtesy  of  and 
through  his  office. 


in 


That  life's  sweetest  offerings  —  to  those  who  live  and  love 
and  cherish  the  goodness  and  beauty  of  its  being  —  may 
come  to  you  and  yours ;  that  in  the  strength  and  sanctity 
of  your  union  you  may  know  the  beginning  of  the  achieve- 
ment of  your  destinies  —  such  is  our  hope  and  wish  in  this 
wonder-hour  of  your  life. 


VOGUE 

PLEATING  AND  BUTTON  CO, 


Phone  Oakland  145 


1444  San  Pablo  Ave. 
OAKLAND 


HEMSTITCHING 
PIQUOTING 

Our  Specialty 

BUTTONS  MADE 

from  your 
own  material 


FASHIONABLE 
PLEATING 

Skirts  pleated  to  fit  your 
hips 

also 

finished  ready  to  wear  if 
you  desire. 

FANCY 
EMBROIDERY 

Silver  Edging 

i 

BRAIDING 


Take  Elevator  to  Second  Floor 

Brides:  By  mentioning  Cupid' s  Book  you  will  be 
entitled  to  Special  Prices 


MAIL  ORDERS  GIVEN  SPECIAL  ATTENTION 


CUPID'S     BOOK 


WEDDING  ANNIVERSARY 

First  Year   Cotton 

Second  Year Paper 

Third  Year  Leather 

Fifth  Year  Wooden 

Seventh  Year Woolen 

Tenth   Year    Tin 

Twelfth  Year Silk  and  Linen 

Fifteenth  Year   Crystal 

Twentieth   Year    China 

Twenty-fifth  Year  Silver 

Thirtieth  Year   Pearl 

Fortieth  Year  Ruby 

Fiftieth  Year  : Golden 

Seventy-fifth  Year  Diamond 


DIAMONDS 

JEWELRY 
AND 


SILVERWARE 


Gifts  that  are  always  welcome.  Handed 
down  from  one  generation  to  another 
and  are  eVerlasting. 


A.  F.  EDWARDS 

1227-29  Broadway 


Oakland's  Jeweler 
Since  1879 


Forty-five    Years 


. 


BIRTH  MONTH  GEMS 
Their  Sentiment  and  Flower 

January — Garnet:    Constancy Wild  Rose 

February — Amethyst:    Contentment   Pink 

March — Bloodstone  or  Aquamarine:    Courage Violet 

April — Diamond:    Innocence Easter  Lily 

May — Emerald:   Success  in  Love  Lily  of  the  Valley 

June — Pearl  or  Moonstone:    Purity Daisy 

July — Ruby:    Nobility  of  Mind  Rose 

August — Sardonyx  or  Peridot.    Conjugal  Felicity Pond  Lily 

September — Sapphire:    Chastity Poppy 

October — Opal  or  Tourmaline:    Hope  Cosmos 

November — Topaz :    Fidelity   Chrysanthemum 

December — Turquoise  or  Lapis  Lazuli:    Success  and  Happiness Holly 


My  Mother  has  her 
Pictures  and  Mirrors  Framed 


Saake  s 


Index  to  Advertisers 


Page 
ARTISTIC  GIFTS — 

The   Copper   Shop    34 

BANK— 

Central    Savings   Bank    1 

BUTTONS — PLEATING — 

Vogue  Pleating   and   Button  Co 6 

CHINA    PAINTING — 

Andrew  J.  Bloom,  Ph.   D 55 

CHOCOLATES — MA   BELLE — 

Ma  Belle  Chocolates    38 

CHOCOLATE — SAY   "GEAR-AR-DELLY" — 

Ghirardelli    Co 86 

CLOROX— "THE  WHITE  LINE   IS  THE  CLOROX  LINE"— 

Clorox  Chemical   Corp 95-     98 

COAL— 

Rhodes-Jamieson  &  Co Inside  Front  Cover 

COFFEE — "NATIONAL    CREST" — 

Geo.   W.   Caswell   Co 74-     77 

DIAMONDS — SILVERWARE —  * 

A.  F.  Edwards 7-     57 

EGGS — BUTTER — CHEESE — 

R.   E.    Biggs    18,     50 

FLOUR  AND   CEREALS — 

Sperry  Flour  Co 12 

FOOD    PRODUCTS — "LAST    BRAND" — 

The  J.   E.   Shoemaker  Co 15,   23,   69,     72 

HEALTH     BEVERAGE  —  W-H-Y  — 

Bartlett    Nu    Products    Corp 26-     42 

HEALTH   FOODS — 

Hygienic  Health  Food  Co 27-     30 

HONEY— 

J.   A.    Howard    Apiaries    68 

HOME  FURNISHINGS — 

Breuner's    10,    Outsids    Back    Cover 

JEWELRY — WATCHES — 

A.  Sigwart  &  Sons 2 


LAUNDRY — 

New  Method  Laundry 102 

PAINTS— "FOR  EVERY  PURPOSE"— 

W.  P.  Fuller  &  Co 65-     66 

PHOTOGRAPHS — OF   MERIT — 

Fred   Hartsook    17 

PICTURE  FRAMING — 

Saake's    Inside    Back   Cover,        8 

SILVERWARE — 

A.   Sigwart   &   Sons    78-     88 

STOVES — SPARK — 

Jackson    Furniture   Co 58 

M.  Stulsaft  Co 58 

WICKER  FURNITURE — 

Falstaff    Company .    100 


Furnish  Your  Own  Home 

Whether  it  be  an  apartment  or  a  house,  make  it  a 
real  home  by  furnishing  it  yourselves.  An  artistic 
home  need  not  be  expensive — nor  furnishing  it  a 
hardship — if  you  select  from  Breuner's  vast  stocks 
and  use  Breuner's  Easy  Pay  Plan.  Ask  about  it! 


SOLD  ON  EASY  TERMS 


"Everything 
for  the 
Home" 


Clay  at  15th  St.,  Oakland 


10 


Table  of  Contents 


Page 

ANIMAL  CUTS— HOW  TO  SELECT  AND  BUY  MEATS 46 

BEVERAGES     •  • •  • 75 

BREAD,  BISCUITS,  MUFFINS,  WAFFLES,  ETC 13 

CAKES  AND  HOW  TO  MAKE  THEM  19 

CONFECTIONS     •  • 39 

EGGS     49 

FILLINGS  AND  ICINGS 41 

FISH  AND  SHELL  FISH 59 

HOUSEHOLD    HINTS    96 

HOUSEKEEPING   NOTES    •  • 97 

ICE  CREAM,  ICES  AND  SHERBETS 33 

JELLIES,  JAMS,  PRESERVES,  MARMALADES,  ETC 67 

MEATS    43 

PICKLES    • 70 

PIES 31 

POULTRY  AND  GAME   51 

PUDDINGS 35 

PUDDING  SAUCES , 37 

RELISHES   71 

SALADS    56 

SAUCES 53 

SHELL  FISH 59 

SOUPS 47 

SPANISH  AND  ITALIAN  DISHES 72 

STAINS— REMOVAL  OF   99 

STUFFINGS     54 

TABLE   ETIQUETTE    89 

TABLE  OF  WEIGHTS  AND  MEASURES 101 

TIME  TABLE  FOR  COOKING  101 

THE  TABLE  AS  IT  SHOULD  BE  SET 79 

VEGETABLES    .             ............  61 


CHOCOLATE  RECIPES  87 

SPECIAL  HYGIENIC  RECIPES  -  - 28 

SPECIAL  RECIPES  85 

11 


From  Wedding  Cake  to  Biscuits— 

does  not  have  to  be  "from  the  sublime  to  the  ridiculous" 


will  be  more  than  an  ingredient  of  your  first  bakings 
— it  will  be  their  success. 

Your  cakes  and  pies  need  not  suffer  by  comparison 
with  those  that  "Mother  used  to  make." 


SPERRY 


You  will  always  be  sure  of  the  very  finest  quality  in 
Cereals,  too,  if  you  insist  on  the 

SPERRY  RED  PACKAGE  LINE 

GERMEA       ROLLED  OATS       FLAKED  WHEAT 

ENCORE  PANCAKE  FLOUR,  ETC. 

" Ask  Your  Grocer" 
Send  for  a  "Cereal  Story"  —It's  Free 


12 


BREAD  SKS-  BISCUITS 


WHITE  BREAD   (Quick  Method) 

3  Quarts   Sifted    Flour  2  Cakes   Fleischmann's   Yeast 
2  Tablespoons  Lard  or  Butter,  melted  1   Quart    Lukewarm   Water 

1   Tablespoon  Salt  2  Tablespoons  Sugar 

The  best  bread-makers  use  quick  methods.  One  cake  of  yeast  will  suffice,  but 
two  cakes  produce  quicker,  stronger  fermentation  and  better  bread. 

Dissolve  yeast  and  sugar  in  lukewarm  water,  add  lard  or  butter  and  half  the 
flour.  Beat  until  smooth,  then  add  salt  and  balance  of  the  flour,  or  enough  to  make 
dough  that  can  be  handled.  Knead  until  smooth  and  elastic,  or  "throw  and  roll." 
Place  in  greased  bowl,  cover  and  set  aside  in  a  moderately  warm  place,  free  from 
draught,  until  light— about  one  and  one-half  hours. 

Mould  into  loaves.  Place  in  well-greased  bread  pans,  filling  them  half  full.  Cover 
and  let  rise  one  hour,  or  until  double  in  bulk.  Bake  forty-five  to  sixty  minutes. 
If  a  richer  loaf  is  desired,  use  milk  in  place  of  part  or  all  of  the  water. 

This  recipe  makes  three  large  loaves. 

GRAHAM   OR  WHOLE  WHEAT  BREAD 

1  Cup  Sifted   Flour  1   Cup   Milk,  scalded  and  cooled 

2  Tablespoons  Lard  or  Butter,  melted  4  Tablespoons  Light  Brown  Sugar 

4  Cups    Graham    Flour  or  Molasses 

1   Teaspoon  Salt  1   Cup   Lukewarm  Water 

1  Cake  Fleischmann's  Yeast 

This  recipe  gives  bread  of  an  excellent  flavor  and  richness,  which  may  well  be 
served  occasionally  to  give  variety  to  the  diet.  Both  graham  and  entire  wheat  are 
highly  valuable  in  the  dietary  since  they  stimulate  the  process  of  digestion  and  give 
the  digestive  tract  needed  exercise. 

Dissolve  yeast  and  sugar,  or  molasses,  in  lukewarm  liquid.  Add  lard  or  butter, 
then  flour  gradually,  or  enough  to  make  a  dough  that  can  be  handled,  and  the  salt. 
Knead  thoroughly,  or  "throw  and  roll,"  being  sure  to  keep  dough  soft.  Cover  and 
set  aside  in  a  warm  place  to  rise  for  about  two  hours.  When  double  in  bulk,  turn 
out  on  kneading  board,  mould  into  loaves  and  place  in  well-greased  pans;  cover  and 
set  to  rise  again — about  one  hour,  or  until  light.  Bake  one  hour  in  a  slower  oven 
than  for  white  bread. 

This  recipe  makes  two  loaves. 

RAISIN  BREAD 

6  Cups   Sifted    Flour  1   Cake   Fleischmann's  Yeast 

4  Tablespoons  Lard  or  Butter  1   Cup   Lukewarm   Water 

%.  Cup  Sugar  1   Cup  Milk,  scalded  and  cooled 

1    Cup   Raisins  1   Tablespoon   Sugar 

1   Teaspoon   Salt 

Raisin  bread  stands  for  "queen  quality"  among  breads.  Made  after  this  recipe 
it  will  give  you  bread  enjoyment  that  you  never  knew  before.  Raisin  bread  makes 
delicious  toast.  Whole  wheat  or  graham  flour  used  in  place  of  white  flour  affords 
a  pleasing  variety. 

Dissolve  yeast  and  one  tablespoonful  sugar  in  lukewarm  liquid,  add  two  cups 
of  flour,  the  lard  or  butter  and  sugar  well  creamed,  and  beat  until  smooth.  Cover 
and  set  aside  to  rise  in  a  warm  place,  free  from  draught,  until  light — about  one  and 
one-half  hours.  When  well  risen,  add  raisins  well  floured,  the  rest  of  the  flour,  or 
enough  to  make  a  moderately  soft  dough,  and  the  salt.  Knead  lightly,  or  "throw 
and  roll."  Place  in  a  well-greased  bowl,  cover  and  let  rise  again  until  double  in 
bulk — about  one  and  one-half  hours.  Mould  into  loaves,  fill  well-greased  pans  half 
full,  cover  and  let  rise  until  light — about  one  hour.  Glaze  with  egg  diluted  with 
water,  and  bake  forty-five  minutes. 

This  recipe  makes  two  loaves. 

SOUTHERN  CORN  BREAD 

Cornmeal,  White  or  Yellow  2       Tablespoons    Melted 

2  Eggs,   Salt  Butter  or   Lard 
1    Quart    Milk,   Sour                                                         1'/2  Teaspoons   Soda 

2       Tablespoons   Molasses 

Beat  eggs,  molasses  and  butter  together  thoroughly;  dissolve  soda  in  the  sour 
milk  and  stir  in  enough  meal  to  make  a  light  batter;  pour  in  pan  about  1%  inches 
thick  and  bake  in  moderate  oven  for  about  Vz  hour. 

13 
GERMEA  for  the  baby 


CUPID'S     BOOK 

NUT  BREAD 

1/1  CuPpS  SFugar'  *""*  ''?  Ca^e^Reisthmann's   Yeast 

2  Tablespoons  Lard  or  Butter  1    Cup   Milk,   scalded   and   cooled 

White  of  1    Egg  1    Tablespoon    Sugar 

34  Cup  Chopped  Walnuts 

When  you  want  bread-goodness  plus,  make  a  loaf  of  nut  bread  after  this  recipe. 
It  is  a  treat  that  combines  deliciousness  and  big  food  value.  The  ingredients  speci- 
fied will  make  one  medium-sized  loaf  or  one  dozen  rolls. 

Dissolve  yeast  and  one  tablespoon  sugar  in  lukewarm  milk,  add  one  and  one- 
fourth  cups  flour  and  beat  thoroughly.  Cover  and  set  aside  in  warm  place  fifty 
minutes,  or  until  light.  Add  sugar  and  lard  or  butter,  creamed  white  of  egg  beaten 
stiff  nuts,  remainder  of  flour,  or  enough  to  make  a  dough,  and  the  salt.  Knead 
well,  or  "throw  and  roll."  Place  in  greased  bowl.  Cover  and  set  aside  for  about 
two  and  one-half  hours  to  rise,  or  until  double  in  bulk.  Mould  into  a  loaf  or  small 
finger  rolls,  and  place  in  well-greased  pans.  Protect  from  draught  and  let  rise  again 
until  li«ht— about  one  hour.  Loaf  should  bake  forty-five  minutes;  finger  rolls  six 
to  eight  minutes. 

POP-OVER  ROLLS 

2  Cups  Flour  3   Eggs 

1     Cup  Milk  Pinch   Salt  and    Baking   Powder 

Put  the  eggs,  salt  and  flour  into  a  bowl;  mix  in  the  milk  and  pour  into  deep 
moulds,  which  are  fully  2  inches  deep;  fill  half  full  and  bake  in  a  hot  oven  25  minutes. 

OLD-FASHIONED  GINGER  BREAD 

4     Cups  Flour  %  Cup    Melted    Butter 

1     Cup  Sugar  1     Teaspoon   each    of   Ginger,   Cinna- 

1   Cup  Milk  nion    and    Soda 

%  Cup   Molasses  2     Eggs 

Mix  dry  ingredients;  add  molasses,  milk,  eggs  and  melted  butter;  beat  smooth 
and  bake  in  a  sheet  for  about  1  hour. 

PARKER  HOUSE  ROLLS 

3  Pints  Flour,  sifted  1   Cake  Fleischmann's  Yeast 

4  Tablespoons  Lard  or  Butter,  melted  1   Pint  Milk,  scalded  and  cooled 
1  Teaspoon   Salt                                                            2  Tablespoons    Sugar 

These  delightful  little  "individual  breads"  are  among  the  most  popular  of  rolls. 
The  name  denotes  the  shape  into  which  you  mould  them  before  the  last  lightening. 
Dissolve  yeast  and  sugar  in  lukewarm  milk,  add  lard  or  butter  and  one  and  one-half 
pints  of  flour.  Beat  until  perfectly  smooth.  Cover  and  let  rise  in  a  warm  place 
one  hour,  or  until  light.  Then  add  remainder  of  flour,  or  enough  to  make  a  dough, 
and  the  salt.  Knead  well,  or  "throw  and  roll."  Place  in  greased  bowl.  Cover  and 
let  rise  in  a  warm  place  for  about  one  and  one-half  hours,  or  until  double  in  bulk. 
Roll  out  one-fourth  inch  thick.  Brush  over  lightly  with  melted  butter,  cut  with 
two-inch  biscuit  cutter,  crease  through  center  heavily  with  dull  edge  of  knife  and 
fold  over  in  pocket-book  shape.  Place  in  well-greased,  shallow  pans  one  inch  apart. 
Cover  and  let  rise  until  light — about  three-quarters  of  an  hour.  Bake  ten  minutes 
add  heaping  teaspoon  lard,  some  salt  and  Chili  powder  to  taste.  When  the  balls 
in  hot  oven. 

CREAM  BISCUITS  — BAKING  POWDER 

1   Pint  Flour  1   Teaspoon  Salt 

3  Tablespoons   Baking   Powder  Cream 

Sift  together  flour,  salt  and  baking  powder;  moisten  with  cream  as  soft  as  can 
be  handled;  roll  out  on  well-floured  board;  cut  in  small  biscuits  and  place  in  a  pan, 
brushing  over  with  melted  butter  or  cream  before  baking;  have  oven  very  hot  and 
bake  10  or  15  minutes,  according  to  size.  For  milk  biscuits  use  2  tablespoons  short- 
ening. 

BOSTON  BROWN  BREAD 

1   Cup   Flour  %  Cup   Molasses 

1   Cup   Cornmeal  1     Cup   Sour   Milk 

Cup   Rye   or   Graham  Flour  2     Teaspoons   Soda 

1   Teaspoon  Salt 

Mix  ingredients;  pour  into  a  small  pail,  about  %  full;  place  on  rack  in  a  large 
kettle,  surrounded  with  boiling  water;  boil  on  flame  stove  20  minutes;  remove  to 
cabinet  for  5  hours  or  more.  By  adding  %  cup  raisins  you  have  fruit  bread. 

14 
Your  baby  tcill  like  GERMEA 


BRAND 


FOOD  PRODUCTS 

Start  right  by  using  the  - 

"LAST  BRAND  FIRST" 

they  are  SUPERIOR  and  will  not  disappoint 
you. 

You  will  find  that  most  all  Grocers  and  Deli- 
catessens carry  the  Last  Brand  Food  Products 
and  recommend  them. 

MAYONNAISE,   GRATED   CHEESE,    MUSTARD,   OLIVES, 

PICKLES,    HORSERADISH,    POTATO    CHIPS,    VINEGAR, 

SAUSAGES,  CHEESE,  FISH,  OILS,  SAUCES,  ETC. 

Manufactured  by 

The  J.  E.  Shoemaker  |Co. 

MANUFACTURERS  ANP  IMPORTERS 
Oakland  San  Francisco 


15 


Oakland— 2 


CUPID'S     BOOK 

MUFFINS 

2       CUDS   Flour  1     Tablespoon   each  of  Sugar  and 

Melted    Butter 

1  Cup   Milk  !4  Teaspoon  Salt 
2'/2  Tablespoons   Baking    Powder 

Mix  and  sift  dry  ingredients;  mix  beaten  egg  and  milk,  add  to  flour;  add  melted 
butter  and  beat  to  a  smooth  batter;  bake  in  buttered  gem  pans  in  moderate  oven. 

KENTUCKY  WAFFLES 

2  Pints  Flour  1    pint  Sour  Cream 

3  Eggs  2  Tablespoons  Lard 
1  Cup  Milk  J  Teaspoon  Soda 

Beat  eggs,  yolks  and  white  separately;  add  to  yolks  sifted  flour  and  sour  cream; 
stir  well  and  make  batter  thin  with  milk;  add  melted  lard,  soda  dissolved  in  a  little 
cold  milk  and  lastly  whites  of  eggs;  bake  quickly  in  hot  irons. 

DANDY  GRIDDLE  CAKES 

1   Pint  Flour  '/2  Teaspoon  Sugar 

1  Cup   Milk  '/2  Teaspoon   Salt 

3  Teaspoons  Baking  Powder 

These  are  the  best  plain  hot  griddle  cakes  without  eggs  and  are  light,  tender 
and  healthful.  Sift  well  together  and  add  milk  to  make  into  a  soft  batter;  bake 
immediately  on  hot  griddle.  Should  be  %  inch  thick  when  baked.  Smother  with 
butter  and  maple  syrup  or  honey. 

CINNAMON  BUNS 

Flour  2  Tablespoons  Sugar 

!/i   Lb.   Butter  1     Cake   Fleischmann's  Yeast 

1     Cup   Milk  2   Eggs 

1     Cup  Water  Currants 

Scald  milk,  add  butter,  sugar  and  yeast  cake  (dissolved),  egg  well  beaten,  and 
sufficient  flour  to  make  a  soft  dough;  knead  lightly;  put  aside  in  a  warm  place; 
when  very  light,  roll  into  a  sheet,  spread  with  butter  and  dust  with  sugar  and  sprinkle 
with  currants;  cut  into  buns;  stand  them  in  a  greased  pan  and  when  very  light  bake 
in  a  moderate  oven  45  minutes. 

QUICK  COFFEE  CAKE 

1       Pint  Flour  3     Teaspoons    Baking   Powder 

1/3  Cup  Sugar  3     Tablespoons   Melted   Lard 

1/2    Cup   Milk  !/2  Teaspoon   Salt 

1  Egg  !/z  Teaspoon   Cinnamon 

Sift  together  twice,  the  flour,  salt,  baking  powder  and  cinnamon;  mix  to  a  soft 
dough  with  milk  stirred  into  a  well-beaten  egg;  add  melted  lard;  spread  in  a  shallow 
pan,  sprinkle  with  sugar  mixed  with  cinnamon  and  bake  in  a  moderate  oven. 

FRITTER  BATTER 

2  Cups  Flour  1/2  Teaspoon  Salt 
1   Cup  Milk  1    Egg 

(For  frying  fish,  vegetables  or  fruits) 

Mix  the  above  to  a  smooth  batter  and  coat  the  article  for  frying;  if  for  fruit, 
add  a  little  sugar. 

BREAD  GRIDDLE   CAKES 

1  Cup  Flour  1!/2  Cups   Stale    Bread   Crumbs 

2  Eggs  3       Teaspoons    Baking    Powder 
1'/2  Cups  Milk,  Scalded  '/2     Tablespoon   Sugar 

2       Tablespoons  Melted   Butter  '/2     Teaspoon    Salt 

Pour  milk  over  bread  crumbs;  add  butter  and  soak  for  15  minutes;  add  eggs, 
well  beaten,  sugar,  salt  and  baking  powder;  mix  and  drop  by  spoonfuls  on  a  hot, 
greased  griddle;  cook  on  one  side;  when  puffed  full  of  bubbles  and  cooked  on  edges, 
turn  and  cook  other  side;  serve  with  butter  and  maple  syrup. 

GRIDDLE  CAKES  WITH  EGGS 

2  Cups    Flour  1/2  Teaspoon    Salt 

1   Cup  Milk  2     Teaspoons   Baking   Powder 

Mix  well  together,  add  eggs  and  sufficient  milk  to  make  a  thin  drop  batter;  bake 
at  once  on  a  hot,  well-greased  griddle;  make  them  thin. 

16 
GERMEA  ranks  next  to  milk  as  a  baby  food 


if  arisnok 


CALIFORNIA'S 

FAMOUS  PHOTOGRAPHER 


OAKLAND  STUDIO 

408  FOURTEENTH  STREET 


STUDIOS  IN 


Los  Angeles,  636  S.  Broadway 
San  Francisco,  41  Grant  Ave. 
Stockton,  531  East  Main  St. 


Pomona,  357  W.  Second  St. 

Fresno,  1228  J  St. 

Santa  Rosa,  523  Fourth  St. 


San  Diego,  Cabrillo  Theater  Bldg.     Pasadena,  33  W.  Colorado  St 


Visalia,  104  West  Main  St. 
San  Jose,  285  So.  First  81, 
Modesto,  908  Tenth  St. 


Bakersfield,  1923  I  St. 
Sacramento,  422  K  St. 
Riverside 


Long  Beach,  111  East  Ocean  Avenue 


17 


There  will  be  no  dis- 
appointments if  you 
buy  from  us. 


We  have 

Six 

Good 

Reasons 


First  - 

Our  Eggs  are  direct  from  producer  and  avoid  two  weeks' 
commission  house  routine. 

Second  - 

Our  High-Grade  Butter  is  churned  fresh  daily  in  Oakland. 

Third  - 

Our  Pure  Domestic  Honey  is  packed  by  us. 

Fourth  - 

Tuttle's  Cottage  Cheese  is  delivered  to  us  daily.    Try  it. 
It  is  different. 

Fifth  - 

Money  Back  Guarantee. 

Sixth  - 

Three  Stores  for  your  convenience. 

R.  E.  BIGGS 


East  Bay  Market 
Nineteenth  and  Telegraph 


State  Market 
Fourteenth  and  Webster 


18 


CAKES — and  how  to  make  them 


BRIDE'S  CAKE 

2     Cups   Flour  1   cup  Cornstarch 

i     r^i^Vi?31"  2  Teaspoons   Baking   Powder 

1     Cup   Milk  1   Teaspoon   Vanilla 

c-r*   4i  S"P    Butter;.  8   E99   Whites 

bitt  all  dry  ingredients  before  measuring.  Cream  the  butter  and  sugar  well  then 
add  whites  of  2  eggs,  unbeaten,  and  beat  well;  add  the  flavoring,  then  a  little  of  the 
milk;  sift  in  a  little  of  the  flour,  the  baking  powder  and  corn  starch;  beat;  then  add 
a  little  more  milk  and  flour  until  all  is  used;  lastly,  fold  in  lightly  the  whites  of  re- 
maining 6  eggs,  which  have  been  beaten  light  and  dry;  bake  1  hour  in  a  moderate 
oven  and  when  cold  ice  with  marshmallow  icing. 

WEDDING  CAKE 

*  Cups   Flour  2     Teaspoons   Cinnamon 

Cups   each    Butter  and    Sugar  2     Teaspoons    Mace 

1     Teaspoon    Nutmeg 
1      Teaspoon  Allspice 
\    Wume9.lass    Clder  !/2  Teaspoon    Cloves 

4     Cups    each    Raisins    and    Almonds 

-Line  pan  with  three  thicknesses  of  paper;  butter  top  layer;  seed  and  chop  raisins- 
wash  and  dry  the  currants;  cut  the  citron  in  uniform  slices,  about  %  inch  thick- 
blanch  the  almonds  and  chop  fine;  mix  all  the  fruit,  but  the  citron,  with  the  dough- 
insert  pieces  of  citron  after  dough  is  poured  into  pan. 

SPONGE  CAKE 

2  Cups   Flour  1   Teaspoon    Baking    Powder 

Cups  Sugar  -|   Teaspoon    Lemon    Extract 

4   E99S  Pinch   Salt 

Beat  eggs  separately,  then  beat  together  slowly,  sugar,  flour,  baking  powder  and 
salt,  lastly  1  cup  boiling  water  and  extract;  heat  the  pan. 

POUND  CAKE 

Cups   Flour  10   Eggs 

2  Cups  Sugar  -\   wineglass   Boiled   Cider 

2  Cups   Butter  Citron  and  Almonds 

Cream  the  butter;  add  sugar,  egg  yolks,  whites  and  flour;  place  currants  into  % 
of  the  dough  and  almonds,  blanched  and  pounded  in  rose  water,  into  another  part; 
leave  the  remainder  plain;  fill  very  small,  round  tins  %  full;  into  half  of  those  con- 
taining the  plain  dough  put  small  pieces  of  citron,  three  in  each,  inserting  the  citron 
upright  a  little  way  into  the  dough;  sift  sugar  over  the  tops  of  those  containing  the 
citron  and  almond  before  putting  them  into  the  oven;  bake  20  minutes;  frost  the 
plain  and  currant  cakes.  Pound  Cake  is  lighter  when  baked  in  small  cakes  than  in 

ANGEL  CAKE 

ii/    r,UP    FLIOUr  l/2  TeasP<>on   Cream  of  Tartar 

9       Eaal  fwlfites)  1     TeasP°on   Vanllla   Extract 

Beat  whites  of  eggs  and  cream  of  tartar  till  stiff;  fold  in  sugar  very  lightly,  also 
flour  and  flavoring;  bake  in  ungreased  pan. 

DEVIL  CAKE 

13/4   Cups   Flour,   Sifted  .2  Teaspoons   Baking    Powder 

?/    r-      PiJ?-V,?ar  %  CuP   Powdered  Sugar 

/      r  ,Pn    R   **  3  Oun<=es  Chocolate,    Melted 

Vz     Cup    Butter  i/2  Teaspoon   Cinnamon 

vSSma  Extract  /4  Teasp°°n  C'°VeS 

Cream  the  butter  and  add  the  cup  sugar;  beat  yolks,  add  powdered  sugar  and 
beat  the  two  mixtures  together;  add  chocolate,  then  flour,  sifted  3  times  with  baking 
powder,  and  spices;  then  milk,  extract  and  whites  of  eggs;  bake  in  two  layers-  put 
together  with  fruit  icing;  spread  white  icing  above. 

SUNSHINE  CAKE 

Powder 


Cream  butter  and  sugar  thoroughly;  beat  yolks  and  add;  sift  flour,  then  sift  with 
jaking  powder  3  times  and  add  alternately  with  milk  to  other  ingredients-  bake  in 
slow  oven  50  to  60  minutes. 

19 
Your  baby  will  like  GERMEA 


CUPID'S     BOOK 
WHITE  CAKE 

3  Cups   Flour  4   Egg  Whites 

1' 4  Cups  Sugar  3  Teaspoons  Baking   Powder 

1  Cup   Milk  1   Teaspoon  Salt 
%  Cup  Butter 

Cream  butter  and  sugar;  add  milk  alternately  to  flour,  baking  powder  and  salt, 
•if ted  thoroughly;  add  egg  whites  or  fold  in  last,  stirring  gently;  any  flavor  to  suit 

FUDGE  CAKE 

2  Cups  Flour  (heaping) 

1     Cup  Sugar  14  Cup  Walnuts 

1  Cup   Milk  2     Eggs 

yz     Cup   Butter  2     Teaspoons  Baking   Powder 

U  Cup  Chocolate  Sugar 

Melt  butter  in  pan  over  steam;  cream  sugar  and  butter  together;  add  eggs, 
beating  well,  then  milk;  sift  in  flour,  baking  powder  and  chocolate;  put  in  broken 
nnts;  stir  batter  quickly;  bake  in  well-greased  cake  tins. 

LADY  BALTIMORE  CAKE 

3'/2  Cups  Flour  3  Teaspoons  Baking   Powder 

2  Cups  Sugar  1  Teaspoon  Rosewater 
1       Cup  Milk                                                                   6  Eggs 

1  Cup   Butter 

Cream  the  butter  and  beat  in  the  sugar  gradually;  sift  together  flour  and  baking 
powder;  add  to  butter  and  sugar  alternately  with  milk  and  rose  water;  lastly,  add 
egg  whites,  beaten  dry;  bake  in  3  layer  cake  pans;  put  layers  together  with  the  fol- 
lowing frosting: 

3  Cups  Sugar  1   Cup  Chopped    Raisins 

3  Eggs  1   Cup  Chopped  Nut  Meats 

5  Figs,  cut  In  Thin  Slices  1   Cup  Boiling  Water 

Stir  sugar  in  water  until  dissolved,  then  let  boil  without  stirring  until  syrup  from 
a  spoon  will  spin  long  thread;  pour  upon  egg  whites,  beaten  dry,  constantly,  mean- 
while continue  beating  until  frosting  is  cold;  add  fruit  and  spread  upon  cake. 

BROWNSTONE  CAKE 

2  Cups  Flour  4  Eggs 

1i/2  Cups  Sugar  3  Tablespoons  Chocolate 

1/2     Cup   Milk  1   Teaspoon   Baking   Powder 

1/2  Cup  Butter  Vanilla  Extract 

Cream  sugar  with  butter,  add  milk,  chocolate  dissolved  in  %  cup  warm  water, 
eggs,  well  beaten,  baking  powder  and  extract;  bake  in  long  pan;  cover  with  following 
frosting: 

2  Teacups  Powdered  Sugar  1   Egg 

Butter  (size  of  egg)  1   Cup  Finely  Chopped  Walnut  Meats 

Cream  sugar  with  butter;  thin  with  cream;  add  beaten  egg  white  and  walnuts. 

WHIPPED  CREAM  CAKE 

2     Cups  Flour  1   Cup    Cornstarch 

2     Cups  Sugar  8   Eggs 

1     Cup  Milk  2  Teaspoons  Baking  Powder 

1/2  Cup  Butter  1   Teaspoon    Lemon    Extract 

Sift  all  dry  ingredients;  cream  sugar  and  butter  well;  add  gradually  egg  yolks, 
well  beaten,  beating  all  until  very  light  and  creamy,  then  add  flavoring;  mix  flour, 
cornstarch  and  baking  powder;  alternate  with  milk;  bake  in  well-buttered  layer 
pans;  when  cold  put  between  layers  rich,  dry  whipped  cream  and  use  as  icing, 
allowing  2  hours  to  harden. 

SWEETHEART  FRUIT  AND  NUT  CAKES 
1'/2  Cups   Flour  2       Eggs 

1       Cup  Sugar  2'/2  Teaspoons   Baking   Powder 

1/2     Cup  Milk  1       Cup  Chopped   Raisins 

1/2     Cup  Butter  1       Cup  Chopped   Nuts 

Cream  the  butter;  beat  in  sugar,  raisins,  nuts,  eggs  beaten  light,  not  separated, 
milk  and  flour  sifted  with  baking  powder;  bake  in  small  tins;  decorate  with  boiled 
frosting,  small  red  candies,  chopped  pistachio  nuts  (green)  and  red  candle  in  holder. 

DEVIL'S  FOOD 

1     Cup   Flour  !/2  Cup   Melted    Butter 

1     Cup   Light  Brown  Sugar  1/2  Teaspoon    Soda 

1/2  Cup  Milk  Cocoa  to  Color 

1     Egg 

•  Mix  together,  being  careful  not  to  get  too  thick. 

20 
GERMEA  makes  a  healthy  baby 


CUPID'S     BOOK 

FRUIT  CAKE 

4     Cups  Flour  !/4  Lb.   Butter 

!/2  Cup  Molasses  4     Teaspoons  Baking   Powder 

1     Cup   Milk  %   Lb.  Citron 

3     Eggs  2     Lbs.    Raisins 

1  Lb.   Brown  Sugar  !/2   Nutmeg,  Grated 

2  Lbs.  Currants  !/2  Teaspoon   Allspice 

Cream  butter,  sugar  and  eggs;  add  molasses  and  milk  and  2  cups  flour;  mix 
fruit  with  1  cup  flour  and  add  spices  and  flavorings;  lastly  add  cup  of  flour,  well 
sifted  with  baking  powder;  bake  in  slow  oven. 

LAYER  CAKE 

1%  Cups  Flour 
1  Cup  Sugar 
!/2  Cup  Milk 

Cream  butter  in  a  large  bowl;  when  creamy  add  gradually  sugar,  beating  con- 
stantly; then  add  egg  yolks,  beaten  very  light,  and  milk;  beat  well;  mix  flour  and 
baking  powder;  sift  and  add;  beat  3  minutes  and  fold  in  egg  whites,  beaten  stiff  and 
dry;  add  flavoring  before  folding  in  egg  whites;  bake  in  3  layer  cake  pans  that  have 
been  well  buttered  and  floured;  when  cooled,  spread  with  boiled  frosting  and  sprinkle 
tops  and  sides  with  almonds  which  have  been  blanched,  shedded  and  delicately 
browned  in  oven. 

CHOCOLATE  LAYER  CAKE 

1'/2  Cups   Flour  2  Teaspoons  Baking  Powder 

1       Cup  Sugar  5  Eggs 

1       Cake  Chocolate,  Unsweetened 

Grate  chocolate;  add  flour,  baking  powder  and  eggs  beaten  with  sugar;  beat  all 
15  minutes  and  bake  in  layers. 

Filling 

1     Cup   Milk  1   Teaspoon  Cornstarch,  heaping 

Vz  Cup  Sugar  3   Eggs 

Butter,  size  Cherry  2  Teaspoons  Vanilla 

Mix  cornstarch  smooth  in  cup  of  milk;  beat  eggs  separately;  add  yolks  to  cup  of 
milk  and  extract;  warm;  add  butter  and  sugar;  stir  in  egg  whites,  beaten  when  cool. 

MOCHA  LAYER  CAKE  OR  TARTS 

1  Cup   Flour  1/2  Cup   Butter 
!/2  Cup  Sugar                                                                     6     Eggs 

Put  eggs  and  sugar  in  a  bowl;  place  over  pot  of  hot  water  and  heat  until  warm; 
jbeat  until  cold;  beat  eggs  and  sugar  until  very  light;  add  flour;  mix  until  light,  then 
add  melted  butter,  mixing  in  lightly;  pour  into  a  round  pan  about  10  inches  in 
diameter  and  bake  in  moderate  oven  about  25  minutes;  when  baked,  take  out  and 
let  cool,  then  cut  into  3  layers,  putting  the  following  filling  between  layers. 

MOCHA  BUTTER,  CREAM  FILLING 

Work  6  ounces  sweet  butter  until  creamy;  beat  4  egg  whites  to  stiff  froth;  place 
5  ounces  sugar  in  small  saucepan  with  a  little  water;  let  boil  until  sugar  forms  a  soft 
ball  when  dropped  into  cold  water;  when  sugar  is  cooked  pour  it  slowly  into  egg 
whites,  stirring  briskly;  when  cool  add  butter  and  some  coffee  extract,  working 
together  a  few  minutes;  spread  between  cake  layers. 

APPLE  CAKE 

2  Cups   Flour  4  Sour  Apples 

2  Tablespoons  Butter  2  Teaspoons  Baking  Powder 

1   Cup  Milk  1   Teaspoon  Salt 

Sift  together  flour,  baking  powder  and  salt;  cut  in  butter  until  it  is  a  fine  powder; 
add  milk  and  beaten  egg;  turn  out  on  shallow,  greased  pan;  pare,  quarter  and  cut 
apples  in  thin  slices;  press  sharp  edges  into  dough;  arrange  in  rows;  sprinkle  with 
sugar  and  cinnamon;  bake  about  %  hour. 

STRAWBERRY  SHORTCAKE 

5'/2^Tablespoons    Shortening  !/2  Teaspoon    Salt 

1  Cup   Milk  Strawberries 

2  Cups  Flour  4     Teaspoons  Baking  Powder 

Mix  flour,  baking  powder  and  salt  and  sift;  into  this  mix  well  with  knife  or 
fingers  the  shortening;  add  milk,  mixing  with  knife;  toss  the  dough  on  a  floured 
board,  pat  and  divide  dough  in  half;  roll  each  half  out  to  fit  pan;  place  in  two 
buttered  pans  and  bake  15  minutes  in  hot  oven;  spread  strawberries  on  top  and 
between  the  two  cakes;  serve  with  whipped  or  plain  cream.  Any  kind  of  berries  or 
fruits  may  be  used  in  the  same  way. 

21 
Doctors  recommend  GERMEA  for  the  baby 


CUPID'S     BOOK 

CARAMEL  CREAM   CAKE 

2     Cups  Flour  I  ffa^ohnseBaking  Powder 

{4  III  a"  1   Teaspoon    V.nlll. 

'/2  Cup   Butter  ,    , 

Sift  flour,  adding  baking  powder;  sift  again  3  times;  cream  sugar  and  butte 
thoroughly;  add  flavor,  then  flour  and  milk  alternately;  lastly  add  the  stiffly  beate 
egg  whites;  bake  in  two  layers  25  to  30  minutes. 

CARAMEL  FILLING 

1   Cup  Sour  Cream  1   Cup  Nut  Meats,  Chopped 

1    Cup   Sugar 

Cook  together  until  it   forms  a  soft  ball  when  tried  in   cold  water;   take 
fire  and  stir  until  cool.  CRRISTMAS  NOVELTY 


i  ccuuppB8«ut«rp 

%  CTePasBpUoonerSoda  1/3    Cu'p   Grapefruit   Pulp 

1%  Cups  Flour 

Cream  the  butter,  adding  sugar  gradually,  beating  all  the  time;   add  eggs,  wel 
beaten  till  light,  then  fruit  juice,   then  flour  sifted   with  baking  powder  and   soda; 
beat  well  and  then  fold  in  fruit  pulp,  cut  in  small  pieces;  bake;  when  cool,  split  and 
fill  with  the  following:     Yolks  of  3  eggs,  beaten  till  thick,  and  1  cup  sugar,  adc 
gradually  add  %    cup  grape  fruit  juice  and   stir  in  grated  rind  of  1   lemon  and 
tablespoon  butter;  cook  until  thick  over  hot  water  and  cool  before  spreading;  cut 
cake  in  small  squares;  frost  with  2  tablespoons   grape  fruit  juice  and  1   tablespoj 
lemon  juice  made  thick  enough  to  spread  with  powdered  sugar;  before  the  frostmi 
is  firm,  place  a  little  tree,  cut  out  of  citron,  in  the  center  and  drip  bits  of  fros  :mg, 
colored  red,  on  the  branches. 

TRUE  LOVERS'  KNOTS 

5     Cups  Flour  1     Teaspoon   Salt 

1     Cup  Sugar  1     E99 

%  Cup  Shortening  1     Teaspoon   Vanilla,   or 

1     Tablespoon  Vinegar  (strong)  !/4  Teaspoon   Mace,  as  preferred 

Cream  shortening;  add  gradually  sugar,  then  eggs,  beaten  very  light,  and  %  cup 
water,  with  vinegar  added;  sift  flour  with  %  teaspoon  mace  and  salt,  unless  butter  is 
used;  then  use  %  teaspoon;  when  well  mixed  knead  briskly  on  moulding  board  for  1 
minute;  cut  off  small  piece  of  dough,  roll  with  hands  until  size  of  lead  pencil  and  5 
inches  long;  form  this  into  ring,  joining  ends  neatly;  roll  a  second  piece,  loop  into 
first  ring,  join  as  before;  this  forms  a  "true  lovers'  knot";  bake  in  very  moderate 
oven  till  delicate  brown;  when  cool  cover  with  an  orange  icing  made  of  grated  rind 
of  1  large  orange,  soaked  in  3  tablespoons  cool  water  %  hour  and  wrung  through  a 
piece  of  cheese  cloth  and  made  just  stiff  enough  with  powdered  sugar  to  cover  knots 
smoothly. 

DOUGHNUTS 

4     Cups    Flour  2     Tablespoons   Melted    Butter 

1     Cup  Sugar  !/2  Teaspoon  Salt 

'/2  Cup   Milk  2      Eggs 

3     Teaspoons   Baking   Powder  Vanilla   or  Cinnamon 

Mix  flour,  baking  powder  and  salt;  sift  3  times;  rub  sugar  and  butter  together; 
add  well-beaten  eggs,  then  flour  and  milk  alternately  and  flavor;  turn  out  on  a  well- 
floured  board  and  roll  out  %  inch  thick;  cut  with  doughnut  cutter  and  fry  in  boiling 
fat. 

MAMMY  BELDEN  CAKE 

3'/2  Cups    Flour  34   Cup    Butter 

1        Cup   Sugar  4      Eggs 

1'/2  Cups   Milk  2     Teaspoons   Baking   Powder 

Cream  sugar  with  butter;  add  milk,  egg  yolks  and  flour;  beat  fully  20  minutes, 
then  add  baking  powder,  egg  whites  and  flavor.  Do  not  beat;  fold  in.  Bake  40 
minutes  as  a  whole  or  in  layers. 

SUSIE'S  DREAM  CAKE 

3'/2  Cups    Flour  2  Cups  Sugar 

1        Pint   Milk  2   Eggs  (beaten  separate  or  together) 

%     Cup    Butter  1   Teaspoon    Baking    Powder 

Sift  flour  and  baking  powder  together  3  times;  add  other  ingredients;  bake  in 
layers. 

22 
The  germ  of  the  tcheat  —  GERMEA  —  is  the  most  nutritious  part 


TRADE 


MARK 


BRAND 


FOOD  PRODUCTS 

Are  Superior 

Mayonnaise  Potato  Chips 

Grated  Cheese  Vinegar 

Mustard  Sausages 

Olives  Cheese 

Pickles  Fish 

Horseradish  Oils 

Sausages,  Etc.,  Etc. 

We  aim  to  produce  the  best  goods  on  the  market 
and  ask  you  to  just  try  them 

At  Your  Dealer's 

The  J.  E.  Shoemaker  Co. 

MANUFACTURERS— IMPORTERS— WHOLESALERS 
Oakland  San  Francisco 


23 


CUPID'S     BOOK 

KENTUCKY  JAM  CAKE 

3'A  Cups   Flour  '/2  Teaspoon  Soda 

CUD  Sugar  Vz  Teaspoon   each   Cinnamon,   Cloves 

1  Cuo    Butter  and  Allspice 

5       Tablespoons  Sour  Cream  1     Cup  Blackberry  Jam 

3       Eggs,  beaten  separately 

Cream  together  butter  and  sugar;  add  eggs  and  soda,  dissolved  in  the  sour  cream; 
then  add  other  ingredients  and  bake. 

LOAF  CAKE 

Cups  Flour  2     Eggs,  well   beaten 

Cup  Milk  1     Teaspoon  Cream  of  Tartar 

Cup   Butter  !/2  Teaspoon  Soda 

Cup   Raisins,  Seeded  1     Nutmeg,  Grated 

1/2  Cups  Sugar 

Cream  together  the  butter  and  sugar;  add  eggs,  alternate  with  flour,  sifted,  and 
milk,  sifted  cream  of  tartar  and  soda,  adding  spices  and  raisins;  flour  well. 

FILLING  FOR  CAKE,  ETC. 

2  Cups  Sugar,    Powdered  Vanilla  or 

3  Tablespoons    Milk  Lemon    Extract 

Whip  till  creamy,  and  flavor. 

DELICIOUS  FILLING 

2  Cups  Sugar,   Powdered  3  Tablespoons   Boiling  Water 

Beat  well;  add  small  piece  of  butter. 

LIGHTNING  CAKE 

1     Cup  Flour,   Heaping  1      Teaspoon    Baking    Powder, 

Vi  Cup   Butter  Heaping 

'/2  Cup  Milk  2/3  Cup  Sugar 

1     Egg 

Sift  flour,  baking  powder,  sugar  and  pinch  salt  together;  drop  the  egg  into  butter, 
•lightly  melted,  and  add  milk  and  beat;  add  other  ingredients;  bake  in  2  layers  or  as 
cup  cake. 

DATE  CAKE 

4  Egg  Yolks  (beat  well)  1  Tablespoon    Flour   (heaping) 
1    Cup  Sugar  1   Teaspoon    Baking   Powder 

1    Cup  Chopped    Dates   (fine)  Add   '/2    Teaspoon    Salt 

1   Cup  Chopped   Nuts  (fine)  Add   Beaten  Whites 

Beat  and   add   to  above 

Two  layers.     Cover  with  cream  and  lady  fingers.     Bake  Vz  hour  in  slow  oven. 

GINGER  SNAPS 

1  Cup   Flour  2  Teaspoons  Soda 

1  Cup   Molasses  1    Teaspoon   Ginger,   Heaping 

1  Cup  Sugar  2  Eggs 

1  Cup  Butter 

Heat  the  sugar,  molasses  and  butter  to  boiling  point;  take  from  stove  and  stir 
in  the  flour  while  hot;  let  cool;  add  soda,  dissolved  in  a  little  vinegar;  add  eggs; 
ginger  in  the  flour;  beat  all  the  rest;  knead  enough  flour  in  to  roll  out  nicely. 

JUMBLES 

2  Cups  Flour  \\  Teaspoon    Nutmeg 

1/2  Cup   Butter  >/2  Teaspoon  Vanilla  or  Lemon 

>/2  Cup  Sugar  3     Eggs 

Work  butter  into  flour,  sugar  and  eggs,  well  beaten;  add  nutmeg,  vanilla  or 
lemon  extract;  mix  well;  roll  out  to  the  thickness  of  about  %  inch  thick;  sprinkle 
powdered  sugar  over  the  dough;  cut  it  with  a  biscuit  or  cake  cutter,  so  that  there 
will  be  a  hole  in  center;  lay  them  on  flat  tin  plates  and  bake  10  minutes  in  quick  oven. 

BILLY  GOAT  COOKIES 

3  Cups    Flour  1    Cup   Raisins,    Chopped    Fine 
Cup    Butter  1   Cup   Walnuts,  Chopped    Fine 

1'/2  Cups  Brown  Sugar  1   Teaspoon    Soda    (scant),    sifted    In 
3       Eggs  Flour 

'4     Cup  Water   (scant) 

PLAIN  COOKIES 

2/a  Cups   Flour  34  Cup    Butter 

1|/a  Cups  Sugar  2     Teaspoc-ns  Baking   Powder 

1       Tablespoon   Milk  3     Eggs 

Cream  butter  and  sugar;  add  beaten  eggs,  sifted  flour  with  baking  powder  and 
milk;  roll  out  thin  and  cut  in  circles. 

24 
GERMEA  makes  strength  for  babies 


CUPID'S     BOOK 
EXCELSIOR  COOKIES 

1   Cu°pUMllk  I  g"Ps  S"9ar 

rr,  1  ^  B,rer  2  T""P°«'"«'  Baking  Powd.r 

-wither  Sfdetak'e.addillg  en°Ugh  fl°Ur  t0  makC  a  S°ft  d°Ugh'  r°»  thin' 

COCOANUT  DROP  COOKIES 

1     CupSBrown  Sugar  1  T*asP°on  Soda 

,,.     '  1   Box  ('/i  Lb.)  Cocoanut 

Mix  well  and  drop  from  spoon  on  greased  pans. 


Flour 

1   Quart    Molasses 
1   Cup    Lard 


MOLASSES   COOKIES 


2  Ounces  Soda 
1    Gill   Water 


car<ful  and  not 


2       Teaspoons  Ginger 

1'/2  Teaspoons   Baking   Powder 

Teaspoon  Salt 

Egg 


SHAMROCKS 
2yi    Cups  Flour 
1        Cup  Sugar 
!/2      Cup   Milk 
1/3     Cup  Shortening 

Cream  shortening;  add  sugar  gradually,  then  egg^e!!  beaten  then  the  milk- 
mix  flour,  baking  powder,  salt  and  ginger  and  sift?  chill  thoroughly  and  rolPout 
rather  thick;  cut  with  a  cutter  shaped  to  represent  a  three-leaved  clover-  bake  £ 
rather  quick  oven;  cool  and  cover  with  frosting  colored  green,  or  cover  with  shredded 
cocoanut  colored  green;  if  cocoanut  is  used,  brush  over  cookies  verjT lightly  with 
white  of  egg  diluted  with  1  tablespoon  cold  water  and  beaten  tSer-  to  cSS 
cocoanut,  dilute  green  coloring  with  a  little  water,  turn  into  shallow  dish  add  cocoa 
nut  and  stir  with  silver  fork  until  cocoanut  is  evenly  colored;  dry  before  using 

PRUNE  SOUFFLE 

This  is  a  delicious  dessert,  simple  of  ingredients  and  quickly  prepared 
Pick  over  and  wash  10  or  12  prunes;  soak  several  hours  in  cold  water'to  cover- 
cook  in  same  water  until  soft,  then  remove  stones  and  either  chop  orbeat  into  tinv 
fragments  or   rub  through  a  sieve.     If  the  souffle  is   to   serve   six  oeonfe        '       ? 
whites  of  4  eggs,  which  will  be  sufficient;  beat  until  the  eggs  fly  from  the  whin, 
then  add  4  tablespoons  of  granulated  sugar,  1  for  each  eg?  beX  agaTn  and  add 
prunes;  pile  lightly  m  a  baking  dish  and  bake  until  light  b?own  in    f  moderate  oven 
This  pudding  falls  easily  unless  the  baking  pan  is  set  in  a  heaw  "™;*lr"  5 
a  couple  of  inches  of  hot  water,    With  thg  precaution  Tt  may^en's"  aS  fo?     "hbrt 
time  after  baking,  provided  it  is  left  in  an  open  oven. 

The  same  foundation  of  eggs  and  sugar  can  be  used  in  compounding  other  souffles 
adding  dried  apricots  which  have  been  cooked  according  to  the  method  for  prunes 
and  beaten  into  small  fragments.  Raspberries  in  season  make  a  delicious  '" 
stewed  figs  can  be  acceptably  utilized,  and,  in  fact,  almost  any  fruit  can 
pressed  into  service,  unless  it  is  very  juicy,  like  pineapple 


Notice — Please  do  this — 

Acknowledge  receipt  of  "Cupid's  Book"  by  returning  postal 
card  found  elsewhere  herein. 

— Publishers. 


GERMEA   makes  a   happy   baby 


Drink  W-H-Y 

Now  Js  the  Time  to  Start  Right 
Use  a  Food  and  a  Beverage  100  Per  Cent  Pure 


BY  THIS  SIGN 


YE   SHALL   KNOW  IT  IS  GENUINE" 


W-H-Y  is  a  very  nutritious,  energizing  and  healthful  Food  Beverage, 
should  be  in  use  daily  by  every  member  of  the  family. 

W-H-Y  may  be  used  either  Hot  or  Cold. 

W-H-Y  is  more  nutritious  than  meat,  contains  over  450  calories  of 
food  value  per  cup  and  is  rich  in  Vitamines. 

W-H-Y  is  a  thoroughly  balanced  food  which  regulates  the  bowels,  aids 
digestion,  enriches  the  blood  and  is  quieting  to  the  nerves. 

W-H-Y   is  a  wonderful  brain  and  nerve  builder. 

W-H-Y  contains  the  essential  parts  of  the  finest  grade  of  selected  and 
nutritious  Raisins,  Figs,  Walnuts,  Peanuts,  Barley,  Wheat  and  Celery, 
prepared  in  such  a  careful  and  scientific  manner  that  they  lose  none  of 
their  valued  health  and  body-building  properties. 

Upon  request  and  receipt  of  your  name  and  address  we  shall  be  pleased 
to  send  you  a  bottle  of 

W-H-Y  — FREE 

"Health  and  Happiness  in  Every  Bottle" 


PREPARED    BY 

BARTLETT  NU  PRODUCTS  CORPORATION 
Pasadena,  California,  U.  S.  A. 


26 


A  FEW  PENNIES 

SAVE  WILL  SERVE  A  TASTY  MEAL 

— — —  NOURISHING  AND  HEALTHFUL 

Hygienic  Health  Food  Co. 

PRODUCTS 

SPECIALLY  recommended  and  used  by  physicians  for  stom- 
^  ach  ailments — constipation,  indigestion,  sour  stomach  and 
sick  headache,  and  as  economical,  staple  foods 'for  everybody. 


GRANTS  HYGIENIC  CRACKERS 

AND 
GRANTS  HYGIENIC  BREAKFAST  FOOD 


Eaten  Daily  in  Place  of  Bread  will 
Keep  the  System  in  Perfect  Order 

A   WEEK'S   TRIAL    WILL    CONVINCE    YOU 


SPECIAL  RECIPES  ON  FOLLOWING  PAGES 
SAMPLES  ON  REQUEST 


For  Sale 
By  Leading  Grocers 


LOOK   GOOD? 

HYGIENIC  HEALTH  FOOD  CO; 

STATION  "A" 

Berkeley  3706  Berkeley,  California 


27 


CUPID'S     BOOK 


GRANTS  HYGIENIC  CRACKERS  and  GRANTS  HYGIENIC 
BREAKFAST  FOOD  are  every-day  foods  for  everybody.  If  you  are 
afflicted  with  constipation,  indigestion,  sour  stomach,  or  sick  headache, 

it  is  preferable  and  the  best  results  will  be  secured  by  eating  the  Crack- 
ers dry,  very  slowly  and  masticating  well. 


But— 


TRY  THESE  RECIPES 


PAN   CAKES 

Soak  Grants  Hygienic  Crackers  until 
soft  (preferably  over  night).  Fry.  Salt 
and  butter  to  taste,  covering  with  honey 
or  syrup. 

HAM  OR  BACON 
with  Grants  Hygienic  Crackers 

Soak  Crackers  until  soft.  Fry  ham  or 
bacon.  Fry  Crackers  in  the  grease. 
Place  bacon  or  ham  on  Crackers.  Serve, 
salting  to  taste. 

EGG 
on  toasted  Grants  Hygienic  Crackers 

Soak  Crackers  until  soft.  Toast  Crack- 
ers on  toaster  or  in  oven  (or  fry).  Poach, 
boil,  fry  or  scramble  eggs.  Place  eggs 
on  toasted  crackers.  Serve,  salting  and 
peppering  to  taste. 

WELSH  RAREBIT 
with  Grants  Hygienic  Crackers 

Soak  crackers  until  soft.  Fry  crackers 
on  one  side.  Put  heaping  tablespoon 
grated  cheese  (Eastern)  on  each  cracker. 
Turn  over  and  fry.  Serve  hot  and  salt 
to  taste. 

CREAMED  PEAS 
with  Grants  Hygienic  Crackers 

Soak  crackers  until  soft.  When  ready 
to  use  place  in  oven  to  heat  and  toast. 
Cook  peas  and  thicken  with  flour  which 
has  been  stirred  in  milk.  Add  salt  and 
butter.  Cut  crackers  in  strips  and  pour 
the  creamed  peas  over  them.  Serve  hot. 

ASPARAGUS 
with  Grants  Hygienic  Crackers 

Soak  crackers  until  soft.  Have  freshly 
cooked  or  hot  canned  asparagus  and  a 
cream  sauce  ready.  Heat  crackers  in 
oven.  Butter  hot  crackers.  Cut  aspar- 
agus into  short  pieces  and  place  on 
crackers,  covering  with  cream  sauce.  Salt 
and  pepper  to  taste. 


FRUITED   GRANTS  HYGIENIC 
CRACKERS 

Break  crackers  into  small  pieces.  Put 
berries  or  fruit  (any  kind)  and  juices  at 
side  of  dish.  Cover  with  whipped  cream. 

HYGIENIC   PATTIES 

Beat  together  1  cup  Grants  Hygienic 
Breakfast  Food,  2  cups  milk  (or  water), 

1  egg,  Vz  teaspoon  salt.    Add  more  mlik 
if  necessary.     Fry. 

CHICKEN  SALAD 

Mix  together  2  tablespoons  Grants 
Hygienic  Breakfast  Food,  2  tablespoons 
mayonnaise,  1  cup  finely  chopped  chicken, 
V*  cup  finely  ^chopped  celery,  and  shred- 
ded lettuce.  Add  whipped  cream  until 
soft  enough  to  bind.  Lay  on  lettuce 
leaves,  add  dressing,  chopped  sweet 
pickle  and  a  little  parsley. 

PIMENTO  CHEESE  SALAD 

Beat  to  stand  white  of  one  egg.     Add 

2  tablespoons  Grants  Hygienic  Breakfast 
Food,  and  cream  together.   Add  (a  little 
at  a  time)  a  small  pimento  cheese.    Add 
whipped  cream  until   soft  creamy  balls 
can  be  formed.     Shred  a  portion  of  head 
lettuce,  mix  with  2  tablespoons  mayon- 
naise.   Salt.    Form  the  shredded  lettuce 
and  mayonnaise  in  3-inch  strips,  lay  in 
lettuce  leaf,  add  ball  on  top,  add  more 
mayonnaise  and  sliced  hard  boiled  egg. 
(Enough  for  6  persons.) 

CRAB  SALAD 

Beat  to  stand  whites  of  2  eggs,  add 
2  tablespoons  Grants  Hygienic  Breakfast 
Food,  mixing  well  together.  Add  %  cup 
chopped  celery  and  salt  to  taste.  Shred 
one  can  crab  and  add  to  mixture  together 
with  a  little  mayonnaise.  Place  on  let- 
tuce leaves  and  cover  with  mayonnaise. 


BEWARE  OF  IMITATIONS 

28 


CUPID'S     BOOK 


PLAIN   OMELET 

Beat  4  eggs,  add  2  tablespoons  Grants 
Hygienic  Breakfast  Food,  then  1  cup 
milk.  Mix  well,  salt  and  fry. 

CHEESE  OMELET 

Beat  3  eggs,  add  2  tablespoons  milk, 
and  1  tablespoon  Grants  Hygienic  Break- 
fast Food.  Salt  and  add  }4  cup  grated 
cheese.  Serve  as  omelet  or  drop  by 
spoonful  and  fry. 

STUFFED    TOMATOES 

Take  6  firm  ripe  tomatoes,  cut  off  tops 
(set  tops  aside).  Remove  portion  of  in- 
side of  tomatoes  and  place  in  a  bowl. 
Chop  part  removed  from  tomatoes,  add  1 
tablespoon  sugar,  %  teaspoon  salt,  }4 
teaspoon  paprika,  2  tablespoons  Grants 
Hygienic  Breakfast  Food.  Mix  well,  add- 
ing enough  water  to  form  ball  (make  six 
balls  to  fit  tomatoes).  Put  a  piece  of 
butter  on  top  of  ball,  and  place  ball  in- 
side tomato.  Replace  tops  of  tomatoes 
and  bake.  Serve  hot. 

If  desired,  chopped  onion  or  onion 
juice  may  be  added  and  either  Spanish 
dressing  or  mayonnaise  may  be  served 
on  top. 

(Stuffed  Bell  Peppers  may  be  pre- 
pared in  similar  manner.) 

SALMON  LOAF 

Take  2  cups  Grants  Hygienic  Break- 
fast Food,  add  1  cup  water,  %  teaspoon 
salt,  add  can  of  salmon  and  mix  together. 
Break  2  eggs  and  cut  with  knife  until 
thoroughly  mixed.  Add  this  to  salmon 
mixture  and  form  into  roll.  Beat  third 
egg  and  cover  roll  and  bake. 

Make  a  sauce  of  milk  (or  half  milk 
and  half  water).  Thicken  with  flour. 
To  1  cup  milk  use  1  teaspoon  flour.  Salt 
to  taste.  When  thickened,  add  chopped 
hard  boiled  egg. 

Pour  sauce  over  baked  salmon  roll,  and 
serve. 

PEACH  PUDDING 

Mix  together  juice  of  1  can  peaches 
(or  if  fresh  fruit  is  used,  1  cup  water), 
1  cup  Grants  Hygienic  Breakfast  Food, 


~Vz  cup  sugar  and  1  egg.    Bake  and  serve 
with  whipped  cream. 

PLUM  PUDDING 

Mix  together  1  cup  Grants  Hygienic 
Breakfast  Food,  2  beaten  eggs,  2  cups 
raisins,  1  cup  currants,  citron  shaved  in 
small  pieces,  suet  finely  chopped  (about 
tablespoonful),  teaspoonful  cinnamon  and 
a  dash  of  allspice. 

Bake  or  use  double  boiler.  Serve  with 
sherry  sauce,  or  cream  together  pow- 
dered sugar  and  butter,  adding  any 
flavor  desired.  Sprinkle  with  chopped 
walnuts. 

PINEAPPLE  PUDDING 

To  1%  cups  Grants  Hygienic  Break-* 
fast  Food  add  1  cup  water,  %  cup  sugar, 
and  1  can  shredded  pineapple.  Mix  well. 
Bake  about  20  minutes.  Serve  with 
whipped  cream. 

HYGIENIC  CUSTARD 

Beat  2  eggs,  add  %  teaspoonful  salt, 
and  sugar.  Add  1  cup  each  of  milk  and 
Grants  Hygienic  Breakfast  Food.  But- 
ter tin  or  glass  dish.  Pour  in  ingredi- 
ents and  bake  as  custard.  When  cool 
flavor,  and  serve  with  sweetened  whipped 
cream. 

NUT  SUNDAE 

Mix  1  quart  cream,  1  pint  milk,  1 
tablespoon  vanilla,  1  cup  sugar  and  a 
little  salt.  To  this  add  1  cup  Grants 
Hygienic  Breakfast  Food.  Mix  well  and 
freeze. 

Serve,  pouring  over  each  dish  crushed 
strawberry  syrup,  and  sprinkling  with 
chopped  nuts. 

HOT  CHOCOLATE  FUDGE 

Mix  1  pint  cream,  1  cup  milk,  V*  tea- 
spoon salt,  1  cup  sugar,  1  cup  crushed 
strawberries  and  1  cup  Grants  Hygienic 
Breakfast  Food.  Freeze.  Serve,  pour- 
ing over  same  boiled  hot  chocolate. 

(Hot  boiled  chocolate  may  be  made  as 
follows:  Take  2  cups  sugar,  one-half 
cup  milk  and  2  tablespoons  chocolate 
Boil  till  thick.) 


If  you  cannot  obtain  our  foods  from  your  grocer,  tell  us  his  name  and  we  will 
deliver  same  prepaid  to  you  at  the  following  prices: 

Grants  Hygienic  Crackers 30c  per  pkg. 

Grants  Hygienic  Breakfast  Food 20c  per  pkg. 

Keepwell  (Malt  Syrup)  Cracker _30c  per  pkg! 

Lotz   "Sacchar"    Cracker    25c  per  pkg! 

HYGIENIC      HEALTH      FOOD      CO.,      Station     "A",     Berkeley,     California 

29 


IN  \v\  i  i 

250  Doctors  RECOMMEND 


A  SWEET 

GLUTENOUS  B^^2*ffiMfl          WITHOUT 

fRAOKFR  SUGAR 


CONSTIPATION 

INDIGESTION 

DYSPEPSIA  SICK   HEADACHE 

SOUR  STOMACH 

Especially  for 

DIABETICS 

AND  THOSE  WHO  SHOULD  ABSTAIN  FROM  THE  USE  OF  SUGAR 


What  the  Editor  of  HEALTH  Says: 
Hygienic  Health  Food  Co., 

Berkeley,  Cal. 

Gentlemen:     I  have  made  a  test  of  the  "Sacchar"  Cracker 
and  find  it  to  be  good  for  encouraging  proper  mastication  and 
easily  digested.     It  ought  to  prove  a  valuable  staple  for  those 
suffering  from  diabetes,  indigestion  and  constipation. 
Yours  very  truly, 

THOS.   J.  ALLEN,  M.D.JXD. 


ARE  YOU  ONE  OF  THE  SEVEN? 

Statistics  show  that  seven  out  of  ten  persons  are  afflicted  with  some 
stomach  ailment — constipation,  dyspepsia,  sick  headache,  or  sour 
stomach. 

RELIEF  IS  AT  YOUR  DISPOSAL 

Our  foods  have  cured  these  ailments  and  have  saved  the  lives  of 
thousands.  From  one  side  of  the  continent  to  the  other  they  are  recom- 
mended and  eaten  by  doctors  and  physicians.  (We  have  their  testi- 
monials.) 

WITHOUT  MEDICINE 

Our  foods  are  not  Medicated,  but  are  composed  of  a  blend  of  coarse 
ground  grains  and  vegetable  oils  so  scientifically  combined  that  their 
natural  properties  provoke  the  bowels  to  their  normal  healthy  action. 

BUY  THIS  EVERY  DAY  FOOD 

Try  eating  our  foods  one  meal  a  day  for  a  week  and  see  how  much 
better  you  feel — and  how  mu.-h  you  save  Once  tried  not  denied. 

Beware  of  Imitation*,  oi   Our  Products 


Manufactured  and  Guaranteed  by 

Hygienic  Health  Food  Co, 

Seventh  and  Allston,  Berkeley,  Cal. 


30 


PIES 


PIE  PASTE 

1'/2  Cups    Flour  Pinch    Salt  %   Cup    Lard 

Sift  together  dry  ingredients  thoroughly;  work  in  lard  with  knife  or  rounding 
edge  of  a  tablespoon  or  spatula;  moisten  to  a  dough  with  cold  water;  put  lightly  on 
floured  board  and  roll  thin  ready  for  use. 

APPLE  PIE 

About  4  Tart  Apples  !/2  Cup   Sugar 

Peel,  core  and  slice  apples  thin;  line  pie  pan  with  paste;  put  in  apples,  sugar  and 
a  little  water;  wet  edges,  cover  with  paste  rolled  out  very  thin;  bake  in  moderate, 
steady  oven  until  apples  are  cooked. 

Note. — Any  green  fruit  pies  can  be  made  in  similar'manner  to  above. 

Note. — To  prevent  juice  of  pies  boiling  out  into  oven  wet  the  edges  when  upper 
and  lower  crusts  are  joined  with  thin  paste  made  of  1  teaspoon  flour  and  3  of  water, 
instead  of  clear  water.  Adding  cinnamon  and  butter  will  improve. 

LEMON  PIE 

1/2     Cup    Sugar  2   Eggs 

2'/2   Cups    Milk  1    Lemon 

1'/2  Tablespoons  Cornstarch 

Mix  cornstarch  with  a  little  milk;  heat  balance  of  milk  and  when  it  boils  stir  in 
cornstarch  and  boil  1  minute;  let  cool  and  add  egg  yolks,  2  heaping  tablespoons  sugar 
and  grated  rind  and  juice  of  lemon,  all  well  beaten  together;  use  a  deep  pie  pan  lined 
with  paste  and  fill  with  mixture;  bake  slowly  %  hour;  beat  the  egg  whites  to  stiff 
froth  and  gradually  beat  in  remainder  of  sugar;  cover  pie  with  this  and  brown  slowly. 

LEMON  CREAM  PIE 

5  Teaspoons   Flour  1'/2  Cups    Boiling   Water 

1    Cup   Sugar  4   Eggs  1        Lemon 

Beat  egg  yolks  and  whites  separately;  add  to  yolks  the  sugar,  flour,  lemon  juice 
and  grated  rind  and  lastly  boiling  water;  cook  in  double  boiler  and  when  it  begins  to 
thicken  add  %  of  beaten  egg  whites;  stir  this  thoroughly  and  cook  it  until  thick  as 
desired;  use  remainder  of  egg  whites  for  meringue  to  top  off  pie;  after  custard  has 
cooled  fill  a  baked  shell  of  pie  paste,  pile  meringue  on  top  and  bake  in  a  very  slow 
oven  until  meringue  is  brown. 

CUSTARD  PIE 

1/3  Cup    Flour   or   Cornstarch  6       Eggs 

3      Cups    Milk  1!/2  Cups    Sugar 

1    Cup    Butter 

Mix  and  flavor  to  taste;  sufficient  for  3  pies;  bake  pie  crust  first. 

COCOANUT  PIE 

1  Cup    Butter  !/2  Cocoanut  (Grated) 

2  Cups  Powdered  Sugar  6     Eggs 

Cream  butter  with  sugar;  beat  in  cocoanut;  fold  in  lightly  the  stiffened  egg  whites; 
turn  into  a  deep  pie  pan  lined  with  puff  paste;  bake  in  quick  oven.  Eat  cold  with 
powdered  sugar  and  cream. 

PUMPKIN  PIE 

1/2     Cup    Sugar  V*   Teaspoon   Allspice 

1/2  Cups  Milk  !/4  Teaspoon  Cloves 

1  Cup    Stewed    Pumpkin  2     Eggs 
i/i     Teaspoon   Ginger 

Beat  eggs;  add  sugar,  pumpkin  and  spices;  beat  thoroughly;  then  add  milk  and 
mix  thoroughly;  bake  in  pie  paste  crust. 

SQUASH  PIE 

2  Cups    Squash  1      Teaspoon    Cinnamon 
1'/2  Cups  Milk  '/2  Tablespoon  Ginger 

1       Tablespoon    Melted    Butter  2     Tablespoons    Molasses 

1       Cup  Brown  Sugar  2     Eggs 

Mix  in  order  given;  strain  into  a  deep  plate  lined  with  paste. 

RHUBARB  PIE 

1  Teaspoon    Flour  1   Cup  Stewed   Rhubarb 

1   Cup   Sugar  1    Egg  and   Pinch  Salt 

Stir  flour  into  other  ingredients;  bake  without  top  crust  and  frost. 

31 
GERMEA    makes   a   happy    baby 


CUPID'S     BOOK 
RAISIN  PIE 

1   Cup  Seeded   Raisins  1   Tablespoon    Sugar 

1  Tablespoon    Butter  1   Teaspoon    Vinegar 

Cook  raisins  in  enough  cold  water  for  1  pie;  add  butter;  mix  all  together;  bake  in 
two  crusts. 

BERRY  PIE 

2  Boxes  Berries  1       Cup  Cream    (Small) 
1i/2  Cups  Powdered  Sugar  Vz  Lemon 

Wash  berries;  add  1  cup  sugar;  let  stand  at  least  two  hours  in  ice  box,  then  put 
through  cheese  cloth;  add  balance  of  sugar,  1  cup  water,  juice  of  %  lemon  and  cream; 
freeze.  This  mixture  makes  about  a  quart. 

Grate  the  rind  of  lemons  into  a  bowl  and  squeeze  in  the  juice;  make  a  boiling 
syrup  of  sugar  and  half  water  and  pour  it  hot  on  the  lemon  rind  and  juice;  let  it 
remain  until  cold,  then  add  rest  of  water;  strain  the  lemonade  into  a  freezer  and 
freeze  as  usual  and  at  last  add  whites  whipped  to  a  firm  froth;  beat  and  freeze  again. 
The  scalding  draws  the  flavdr  from  the  lemons.  It  should  never  be  boiled  and  fewer 
lemons  used  when  they  are  very  large.  This  ice  is  perfectly  white. 

Note. — Loganberry,  raspberry,  blackberry,  gooseberry,  elderberry  or  grape  pie 
may  be  made  as  above,  using  more  sugar  with  some. 


Lbs.    Boiled 

Lbs.    Beef  Suet 

Lbs.   Currants 

Lbs.   Raisins 

Lb.  Citron 

Lb.  Candled    Lemon 
!/2  Lb.  Orange   Peel 
3     Lbs.    Peeled    Apples 


MINCED  MEAT  (ENGLISH) 

Beef  2       Lbs.  Sugar 

2       Ounces     Ground     Spices     (equal 
proportions    of     Nutmeg,     Cloves 
and   Cinnamon) 
Grated   Rind  of  6  Oranges 
6       Lemons 

1'/2   Pints     Boiled     Cider     or     Strong 
Grape  Juice 


Thoroughly  clean  currants  and  raisins;  cut  citron  in  small  pieces;  remove  skin 
from  and  cut  suet  up  fine;  place  these  with  the  lemon  and  orange  peel,  currants, 
raisins  and  candied  lemons  in  an  earthen  jar;  chop  apples  and  add;  trim  meat  lean 
and  clear  (see  that  it  weighs  2  Ibs.  when  trimmed);  chop  this  and  add  to  rest;  then 
add  sugar  and  spice;  mix  all  together;  then  add  cider  or  grape  juice  and  cover  jar; 
over  it  place  a  cloth  and  tie  firmly  to  exclude  the  air  and  prevent  evaporation.  The 
mincemeat  should  be  kept  in  a  cold  place.  It  is  better  to  stand  a  week  after  being 
made. 


The 


Stands  for  the  name 
of  the  firm 

The  J.  E.  Shoemaker  Co. 


TRADE  1MARK 


The 


stands  for  the  name  of 
the  brand.  The  shoe- 
makers will  stick  to  the 

last  for  the  sole  purpose 

of  producing  the  best  goods  on  the  market. 

THE  J.  E.  SHOEMAKER  CO. 

Oakland  "At  Your  Grocer's"  San  Francisco 


32 


ICE  CREAM,  ICES,  SHERBETS 


STRAIGHT  ICE  CREAM 

2  Quarts    Milk  1    Tablespoon   Vanilla   or 

3  Cups  Sugar  Lemon    Extract 

Stir  together  and  freeze,  allowing  plenty  of  room  in  freezer  for  expansion. 

VANILLA  ICE  CREAM 

4  Cups  Milk  1   Tablespoon    Vanilla   or 
1!/2  Cups  Sugar                            4       Eggs  Lemon    Extract 

Prepare  and  cook  ingredients  in  the  same  general  way  as  given  in  the  following 
recipe: 

NEW  YORK  ICE  CREAM 

5  Cups   Milk  1   Tablespoon    Vanilla    or 
1    Cup  Sugar  Lemon    Extract 

4   Egg    Yolks  1    Pinch  Salt 

1    Tablespoon    Gelatine 

Make  a  custard  of  milk,  sugar,  eggs  and  salt;  bring  to  a  boil;  remove  from  fire 
and  add  gelatine,  melted  in  a  little  warm  water;  cool,  strain  and  flavor;  whip  the 
cream;  add  it  to  custard  and  freeze  after  it  has  become  cold. 

CARAMEL  ICE  CREAM 

1    Cup    Sugar  1    Cup   Boiling   Water 

1  Quart   Cream  Vanilla 

Melt  %  cup  sugar  in  frying  pan  and  when  brown  add  the  water;  let  simmer  10 
minutes;  strain;  add  cream  and  %  cup  sugar;  flavor  and  freeze. 

CHOCOLATE  ICE  CREAM 

2  Squares  Chocolate  2   Pints   Milk 

3  Cups  Sugar  2   Pints  Water 

!/2   Pint   Milk  1    Tablespoon   Gelatine 

'/a   Pint  Water   (Hot) 

Dissolve  chocolate  in  2  tablespoons  boiling  water;  add  this  with  the  sugar  to  the 
hot  milk;  boil  until  it  foams,  stirring,  as  it  burns  quickly;  add  the  2  pints  milk  and 
water;  when  just  lukewarm  remove  from  fire  and  stir  in  quickly  the  gelatine,  dis- 
solved in  warm  water;  let  stand  in  cool  place  until  set  firm  and  cool,  then  freeze. 

ORANGE  ICE 

7  Oranges  4        Egg    Whites 

2   Lemons  2'/2   Pints  Sugar 

Boil  sugar  in  2%  quarts  water  about  15  or  20  minutes;  cool;  add  strained  juice 
and  when  almost  frozen  add  beaten  egg  whites  and  freeze.  This  will  make  about  5 
quarts  of  ice.  Serve  in  sherbet  glasses  or  orange  cups. 

LEMON  SHERBET 

1  Pint  Lemon  Juice  2  Ounces  Gelatine 
Vz  Glass  Orange  Juice  2  Cups  Sugar 

Soak  gelatine  over  night  in  %  pint  water;  in  the  morning  add  3  quarts  of  water 
and  let  it  come  to  a  boiling  point;  strain  fruit  juice,  add  sugar  (to  taste)  and  freeze. 

LEMON   MILK  SHERBET 

2  Pints    Milk  2  Cups    Sugar  Juice  of  3   Lemons 
Dissolve  sugar  with  milk;  add  lemon  juice  slowly  and  freeze. 

FRUIT  SHERBET 

3  Lemons  2 "A  Cups  Sugar 
1      Orange  1        Egg    White 
1/2  Cup   Pineapple  (Shredded)  1       Quart   Water 

Boil  water  and  several  slices  of  lemon  and  orange  peel  10  minutes;  cool;  add 
juice  and  pineapple;  freeze;  when  almost  frozen  add  egg  white,  beaten. 


33 


THE  SHOP  OF 

ARTISTIC  GIFT  AND  ART  OBJECTS 

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CARDS 
PICTURES 
PLAQUES 


CANDLESTICKS 
SCONCES 
POTTERY 
BOOK  ENDS 


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Baskets  of  every  kind  Incense  and  Incense  Burners 

Pine  Cone  Flowers  Antique  Furniture 

SPECIALTIES  for  GIFTS 


be  Copper  Shop 


MRS.  B.  G.  WHITAKER 
MRS.   J.  G.  BRAGDON 


Telephone  Lakeside  2427 
632  Fourteenth  Street  Oakland,  California 


34 


PUDDINGS 


COTTAGE  PUDDING 

2     Cups    Flour  !4     Cup    Butter 

/2  Cup  Sugar  3     Tablespoons   Baking   Powder 

1      Cup   Milk  /2  Teaspoon    Salt 

1      Egg,   Well    Beaten 

Cream  the  butter;  add  gradually  sugar  and  egg;  stir  together  thoroughly  the  flour, 
baking  powder  and  salt  and  add  alternately  with  milk  to  first  mixture;  bake  in  mod- 
erate oven  35  minutes;  serve  with  vanilla  or  hard  sauce,  crushed  berries,  juicy  fruits, 
jellies  or  preserves. 

COCOANUT  PUDDING 

/2  Cocoanut  /2  Cup  Sugar 

/4   Loaf   Bakers'    Bread  1      Cup  Butter 

1  Pint    Milk  3     Eggs 

Grate  cocoanut;  stew  slowly  in  milk;  pour  this  on  bread;  when  cool  add  sugar 
and  butter  beaten  to  a  cream,  then  add  eggs  and  bake.  Bread  Pudding — Leave  out 
cocoanut. 

PLUM  PUDDING 

2  Cups    Flour  1/2  Cups  Suet,    Chopped    Very    Fine 
/2     Cup  Citron                                                                   1/2  Cups   Raisins   (Seeded) 

1/2     Cup    Milk  1/2  Cups  Currants  (Mashed  and 

/2     Cup   Orange    Marmalade  Picked) 

4       Eggs  1       Teaspoon    Baking   Powder 

1/2  Cups  Sugar  1       Teaspoon   Cinnamon 

1/2  Cups  Coffee    (Liquid)  1       Teaspoon  Each  Cloves  and 

1/2  Cups  Grated    Bread  Nutmeg 

Mix  all  together  in  large  bowl;  put  in  well-buttered  mould;  set  in  saucepan  with 
boiling  water  to  reach  half  way  up  its  sides;  now  steam  3  or  4  hours;  turn  out  care- 
fully on  dish  and  serve  with  cider  or  hard  sauce. 

PRUNE  WHIP 

i/2  Lb.   Prunes  2     Eggs 

1/4  Cup  Sugar  /2  Tablespoon    Lemon   Juice 

Wash  prunes  and  soak  over  night;  cook  in  same  water  until  quite  soft;  remove 
stones  and  press  prunes  through  a  potato  masher;  add  sugar  and  cook  5  minutes; 
beat  egg  whites  to  very  stiff  froth;  add  this,  with  lemon  juice,  to  prune  pulp,  stirring 
in  lightly  with  a  folk;  put  all  in  a  buttered  shallow  dish  and  bake  20  minutes  in  a 
slow  oven;  serve  with  cream  or  custard  made  from  egg  yolks. 

BERRY  ROLL 

1      Pint   Flour  1     Teaspoon  Baking  Powder 

1   Teaspoon    Butter  J4  Teaspoon  Salt 

%  Cup   Milk  Berries 

Sift  flour  with  baking  powder;  mix  into  this  the  butter  and  salt;  add  milk  and 
roll  out  l/3  inch  thick;  spread  plentifully  with  any  kind  of  berries;  sift  sugar  over  and 
roll;  bake  %  hour  and  serve  hot  with  sauce. 

NEWLYWEDS'  APPLE  DUMPLINGS 

1   Cup  Sugar  Tart    Apples 

1   Tablespoon  Flour  (Large)  1    Pint  Hot  Water 

Make  a  fairly  rich  biscuit  dough;  pare  and  slice  apples  (a  fluted  potato  slicer  is 
fine  for  this);  roll  dough  out  %  inch  thick;  cover  with  the  sliced  apples;  roll  up  like 
jelly  cake;  cut  slices  from  this  roll  %  inch  thick  and  place  in  a  bake  pan,  not  too  close 
together;  now  mix  together  the  sugar  and  flour  in  a  saucepan;  add  gradually  the  hot 
water  and  cook  until  clear,  stirring  constantly;  dip  this  same,  flavored  to  taste,  over 
dumplings  and  place  at  once  in  oven  or  steam  cooker  and  cook  45  minutes;  if 
steamed,  place  in  oven  few  minutes  to  brown  slightly. 

APPLE  TAPIOCA 

4  Cups  Tapioca  Sugar  and  Salt 

4   Large   Apples,   Sound 

Soak  tapioca  over  night  in  water;  next  morning  add  a  small  pinch  of  salt  and 
set  on  back  of  range  and  cook  until  clear;  select  apples  of  cooking  variety;  scoop  out 
the  stem  end  and  fill  with  sugar;  sprinkle  lightly  with  cinnamon;  place  in  a  casserole 
or  granite  baking  dish;  pour  over  them  tapioca  and  bake  in  hot  oven  until  apples  are 
soft;  serve  hot  with  hard  sauce. 

35 
GERMEA  makes  strength  for  babies 


CUPID'S     BOOK 

APRICOT  CREAM 

1    Lb.   Dried  Apricots  2  Cups  Whipped   Cream 

1   Cup  Sugar 

Wash  apricots  and  soak  for  several  hours,  or  over  night,  in  2  cups  water;  pour 
off  the  water  into  a  saucepan;  add  the  sugar  and  cook  for  5  minutes,  or  until  a  thick 
syrup  is  formed;  pour  this  syrup  over  the  apricots;  cool  and  put  through  a  sieve, 
using  only  enough  syrup  to  make  a  soft  pulp  with  the  fruit;  add  to  the  whipped  cream 
and  serve  very  cold  with  whipped  cream  on  top. 

PEACH  COBBLER  — SOUTHERN  STYLE 

4       Cups   Flour  1    E9S 

1'/2  Cups   Butter  Fruit 

Sugar 

A  large  pie  baked  in  shallow  tins  about  1%  inches  in  depth,  with  bottom  and  top 
crusts,  glazed  and  sugared  on  top  and  cut  put  in  squares  and  triangular  pieces.  Fine 
puff  paste  is  too  rich  for  this  purpose;  ordinary  pie  crust  made  with  butter  and  flour 
is  best.  Cover  the  bottom  of  pan  with  a  sheet  of  paste  rolled  quite  thin;  fill  with  ripe 
peeled  peaches;  sprinkle  over  them  half  their  weight  of  sugar  and  a  little  nutmeg; 
cover  with  another  thin  layer  of  paste  and  bake  about  45  minutes;  when  half  done 
brush  over  the  top  with  egg  and  water  and  sprinkle  sugar  over;  put  back  and  bake  to 
a  rich  color;  if  fruit  is  too  dry  make  a  sauce.  All  sorts  of  fruit,  fresh  or  canned,  may 
be  used.  Canned  fruits  should  be  stewed  down  until  juice  becomes  thick. 

DATE  PUDDING 

3  Cups   Flour  !/2  Teaspoon   Salt 

1  Cup    Molasses  '/a  Teaspoon   Cloves 
!/2    Cup  Milk  '/2  Teaspoon  Allspice 
1/3  Cup   Butter  !/2  Teaspoon    Nutmeg 

4  Teaspoons  Baking  Powder  %  Lb.   Dates,  Cut   in   Pieces 

Melt  butter;  add  to  molasses  and  milk;  sift  together  flour,  baking  powder,  salt 
and  spices  and  add  with  dates;  put  into  a  buttered  mould  and  steam  2%  hours;  serve 
with  cider  sauce. 

RICE  PUDDING 

1/2     Cup  Rice  1   Tablespoon    Lemon    Rind    (Chopped 

1/2     Cup  Sugar  Fine) 

1/2  Pints    Milk  Large   Pinch  Salt 

Put  rice,  washed  and  picked,  sugar,  salt  and  milk  in  quart  pudding  dish;  bake  in 
moderate  oven  2  hours,  stirring  frequently  for  the  first  1%  hours,  then  allow  it  to 
finish  cooking  with  light  brown  crust,  disturbing  it  no  more;  eat  cold  with  cream. 

THANKSGIVING  PUDDING 

2  Cups  Flour,  Graham  or  Whole  >/2  Teaspoon  Salt 
Wheat  !/2  Teaspoon  Soda 

1/2  Cup  Molasses  '/4  Teaspoon  Cloves 

1     Cup  Milk  V*  Teaspoon  Allspice 

1  Cup  Raisins  !4  Teaspoon  Nutmeg 

2  Tablespoons   Shortening 

Mix  and  sift  flour,  salt,  soda  and  spices;  add  milk,  molasses  and  melted  short- 
ening; beat  well  and  stir  in  raisins,  seeded  and  cut  in  small  pieces;  turn  into  a  well- 
greased  mould;  tie  the  cover  on  firmly  and  steam  for  2%  hours;  serve  with  liquid  or 
hard  sauce. 

CHRISTMAS      PUDDING 

!/2     Cup  Flour  1       Cup   Citron 

%     Cup   Suet  3       Eggs 

S'A  Cups  Stale   Bread  1'/2  Cups   Dark   Sugar 

l'/4  Cups   Raw   Carrots  V*     Teaspoon  Cloves 

1       Teaspoon   Baking   Powder  '  2     Teaspoon    Nutmeg,   Grated 

1        Lemon  1       Teaspoon   Cinnamon 

1       Cup   Raisins,  Seeded  1'/2  Teaspoons    Salt 

%     Cup   Currants  1       Tablespoon    Vinegar    (Strong) 

Cream  in  a  warm  bowl,  with  the  hand,  finely  chopped  suet;  add  grated  carrot, 
fine  stale  bread  crumbs  from  inside  baker's  loaf;  mix  these  well  and  add  grated  lemon 
rind  and  vinegar;  beat  egg  yolks  very  light  and  add  gradually  sugar;  beat  these  two 
mixtures  well  together;  sift  flour  with  baking  powder,  salt  and  spices;  mix  seeded 
raisins,  currants  and  citron  cut  in  small  pieces;  stir  this  into  other  mixture;  beat  well 
and  then  lastly  fold  into  it  egg  whites,  beaten  stiff;  turn  into  a  buttered  mould  and 
steam  3%  hours;  unfold  on  a  hot  dish  and  garnish  with  holly  berries  and  leaves; 
serve  with  liquid  sauce. 

36 


PUDDING  SAUCES 


HARD  SAUCE 

!/4  Cup  Butter  !/2  Teaspoon   Lemon  or  Vanilla 

!/2  Cup  Sugar,  Powdered  or  a  Little  Nutmeg 

Rub  butter  to  a  cream  in  a  warm  bowl;  add  sugar  gradually  and  flavor;  pack  it 
smoothly  in  a  small  dish;  stamp  it  with  a  butter  mould  or  the  bottom  of  a  figured 
glass;  keep  it  on  ice  till  very  hard  or  pile  it  lightly  on  a  fancy  dish,  like  Snowdrift 
Sauce. 

HARD  SAUCE 

1  Cup  Sugar  2  Eggs 

!/2  Cup   Butter  1   Teaspoon   Nutmeg 

Beat  sugar  and  butter  to  white  cream;  add  egg  whites;  beat  few  minutes;  add 
boiled  cider  and  nutmeg;  put  on  ice  until  needed. 

CIDER  SAUCE  (formerly  Brandy  Sauce) 

!/2  Tablespoon    Flour  3     Tablespoons  Cornstarch 

2  Tablespoons   Butter,   Rounded  1  Teaspoon   Vanilla 
%  Cup  Sugar,  Brown  Pinch  Salt 

2  Tablespoons  Boiled  Cider 

Melt  %  the  butter;  add  flour,  cornstarch  and  salt;  when  well  blended,  add  1  pint 
hot  water  gradually  and  cook  5  or  6  minutes;  then  add  sugar;  cook  a  minute;  add 
vanilla  and  cider;  remove  from  fire;  add  balance  of  butter  and  beat  until  very  smooth; 
strain  if  necessary;  serve  with  steamed  pudding. 

CARAMEL  SAUCE 

1/3  Cup   Sugar  1   Pint  Cream 

Put  sugar  in  spider,  stir  over  fire  until  melted  and  light  brown;  add  very  grad- 
ually %  cup  boiling  water  and  simmer  10  minutes;  or  melt  sugar  in  saucepan;  add 
cream  and  set  over  hot  water  until  the  caramel  liquefies. 

LEMON  SAUCE 

1  Cup  Sugar  2  Tablespoons  Cornstarch 

2  Cups  Hot  Water  1    Lemon  2  Tablespoons   Butter 

Mix  sugar  and  cornstarch;  add  boiling  water  gradually,  stirring  it  all  the  time; 
cook  8  or  10  minutes;  add  lemon  juice  and  butter;  serve  hot. 

ORANGE  SAUCE 

1  Teaspoon   Cornstarch  3  Oranges 

2  Tablespoons  Sugar 

Mix  cornstarch  and  sugar;  squeeze  juice  of  oranges  and  heat  it;  when  sufficiently 
hot  add  cornstarch  and  sugar  and  cook  till  clear. 

BERRY  ROLL  SAUCE 

'/a  Cup   Sugar  1   Teaspoon  Cornstarch 

1  Cup  Milk  1   Cup   Berries,  Mashed 

1     Tablespoon   Butter 

Cream  together  sugar  and  butter,  berries  and  milk;  wet  cornstarch  in  enough 
milk  to  dissolve  it  and  stir  in  slowly;  let  boil  3  minutes  and  serve. 

CHRISTMAS  PUDDING  SAUCE 

Use  or  not,  as  desired.  Melt  2  tablespoons  butter  in  small  saucepan;  add  1 
tablespoon  cornstarch;  mix  well;  add  1  cup  water  and  bring  to  boiling  point,  stirring 
all  the  time;  then  add  %  cup  brown  sugar  and  %  teaspoon  vanilla. 


37 


"MADE  FOR  THOSE  WHO  WANT  THE  BEST" 


BEFORE 


—  and 
EATING 


AFTER 


C    HOCO\LATL5 


You  have  had  Chocolates  where  you  have  looked  through  the 
box  seeking  another  "like  the  last  one."  In  the  Ma  Belle  box 
all  are  equally  delightful  with  the  greatest  assortment  of 
dainty  confections  it  is  possible  to  give.  Each  succeeding 
"Ma  Belle"  Chocolate  is  not  like  the  last  one — it  is  just  a  little 
better — and  the  very  last  one  makes  you  want  another  box. 
That  is  the  secret  of  Ma  Belle  Individuality. 

"Keep  Your  Wife  Your  Sweetheart  and  let  Her  be  the  Judge" 


Ma  Belle  Chocolates 

are 
Made  in  Oakland 

at 
475  Nineteenth  Street,  near  Broadway 

Phone  Lakeside  536 


For  sale  at  all  first-class  cigar  stores,  drug  stores  and  candy  stores 
who  do  not  manufacture 


CONFECTIONS 


"Sweets  for  the  Sweet" 

FUDGE 

2  Cups  Sugar  1   Cup   Molasses 

1  Cup   Milk  2  Squares    Chocolate 
Butter    (Size   of    Egg)  Vanilla 

Cook  until  crisp;  beat  until  it  sugars;  pour  on  buttered  pan;  cut  into  squares. 

DIVINITY  CANDY 

2  Cups    Sugar  1      Cup   Nuts 
'/2  Cup    White   Syrup                                                      Vz   Cup  Water 
2     Egg    Whites 

Cook  together  sugar,  syrup  and  Vz  cup  water  until  it  hardens  in  cold  water  or 
cracks  against  the  cup;  beat  egg  whites  to  a  stiff  froth;  when  the  syrup  is  ready  pour 
slowly  into  the  egg  whites  and  beat  hard  until  it  is  stiff;  add  nuts  and  flavoring  before 
syrup  gets  cold;  put  in  a  deep  dish,  so  as  to  slice  it  when  cold.  It  is  fine. 

PINOCHE 
2  Cups  Brown  Sugar  1   Cup   Walnut   Meats   (Chopped) 

1  Cup  Cream  1    Large  Piece  Butter 

Cook  sugar  and  cream  until  done;  add  nuts;  take  off  stove  and  let  cool  5  minutes; 
then  beat  till  right  consistency. 

BUTTER  SCOTCH 
%  Cup  Butter  1      Cup  Molasses 

2  Cups  Sugar  1/3  Cup   Vinegar 

Cook  all  together,  stirring  until  brittle  when  dropped  in  cold  water;  pour  into 
butter  tins  and  mark  for  breaking  before  cold. 

CREAM  TAFFY  CANDY 

2     Cups    Sugar  1    Teaspoon    Cream   Tartar 

Butter,  Size  Walnut  1   Tablespoon  Vinegar 

1  Cup  Water  Vanilla  Extract 

Boil  until  threads;  cool  and  pull. 

PLAIN  CARAMELS 

2  Cups  Sugar  1/3  Cup   Butter 

%  Cup   Milk  1       Teaspoon  Vanilla  or  Lemon 

Stir  until  it  begins  to  boil,  but  not  again;  cook  until  it  turns  a  light  brown  (20  to 
25  minutes);  pour  out  on  buttered  tins;  when  partly  cooled  mark  off  in  squares. 

COCOANUT  CARAMELS 

1'/2  Lbs.   Sugar  !4  Cup  Water 

'/4     Cup  Cream  1     Pint  Cocoanut    (Grated) 

Boil  together  10  minutes;  add  cocoanut;  boil  10  minutes  more;  pour  out  on 
buttered  dish;  when  cool  cut  into  bars. 

ROSE  HONEY 

Take  3  red  roses,  3  cups  honey,  1  cup  water,  put  in  saucepan  over  fire,  bringing 
it  gradually  to  the  boiling  point;  add  rock  alum  the  size  of  a  bean  and  continue  boil- 
ing till  syrup  is  thick.  Strain  through  a  cheese  cloth  while  still  hot.  Put  away  in 
glasses  or  jars.  Any  other  flower,  not  poisonous,  can  be  used.  Clover,  lilac,  lily  of 
the  valley  or  anything  bees  love  to  gather.  In  bulk  as  large  as  3  roses.  This  is  won- 
derfully pleasing. 

TRILBY  CREAM 

1/2   Pint   Cream  '/2  Cup  Walnut   Meats 

1     Cup    Marshmallows  2     Oranges    (Pulp) 

Whip  cream;  beat  egg  whites  stiff  and  fold  together  lightly;  add  marshmallows, 

nuts  and  orange  pulp,  a  little  powdered  sugar  if  desired;  serve  in  sherbet  cups  with 

a  candied  cherry  on  top. 

39 


Health  and  Happiness — 

Why  Candies  and  Cakes  Are  Good  for  Even  the  Children 

By  DR.  LEONARD  K.  HIRSHBERG,  A.  B.,  M.  A.,  M.  D. 
(Johns  Hopkins  University) 

Several  alert,  intelligent  correspondents  beg  me  to  give  the  facts 
which  make  me  disagree  with  the  general  statement  that  sugars,  candies 
and  sweets  "are  not  good"  for  children  and  old  persons. 

There  are  many  facts  to  convince  open-minded  persons  that  sugary 
articles  are  not  only  beneficial,  but  decidedly  necessary  to  children  of  the 
first  as  well  as  the  second  childhood. 

The  intuitive  and  instinctive  hunger  of  the  tissues  of  youngsters  for 
candies  and  cakes  is  theirs  by  virtue  of  necessity.  It  is  "the  call  of  the 
wild." 

Sugar  is  required  by  the  muscles  and  spent  muscles  hunger  for  it. 
The  muscular  activity  and  play  of  little  ones  burns  up  the  reservoirs  of 
stored  sweets.  The  mouth  is  then  notified  and  the  craving  must  be  sat- 
isfied— preferably  after  meals  and  between  meals — never  immediately 
before  the  next  meal. 

Experiments  prove  that  sugar  in  the  blood  is,  perchance,  its  main, 
essential  nutriment.  The  heart  is  practically  all  muscle,  and  an  insuf- 
ficient amount  of  sugar  eaten  by  anyone  who  is  active  in  a  muscular 
way  may  make  a  deficit  in  the  amount  of  sugar  in  the  blood,  a  condition 
that  can  interfere  with  the  growth  and  vitality  of  the  heart. 

A  sensation  of  oppression  or  of  pain  around  the  heart  after  exercise 
may  often  be  relieved  by  eating  candies  and  sweets. 

In  elderly  persons,  sudden  death  has  been  known  to  occur,  and  in 
others  has  been  diverted  because  of  a  paucity  of  sugar  in  the  blood. 
Sugar  given  by  the  mouth  is  not  reliable  then.  It  must  be  infused  in  the 
form  of  grape  sugar  with  the  victim  in  bed. 

Commonly  enough,  in  many  with  heart  disorders,  permanent  im- 
provement in  the  general  physical  condition  of  those  with  certain  types 
of  heart  disease  takes  place  when  a  daily  injection  of  half  a  pint  of  a 
20  per  cent  grape  sugar  mixture  is  infused. 

Finally  it  has  been  proved  objectively  and  experimentally  that  nearly 
95  per  cent  of  the  infused  sugar  disappears  at  once  from  the  blood  and  is 
taken  up  greedily  by  the  muscles  of  the  heart  and  the  arteries,  the  liver 
and  the  muscles  in  general. 


Belle  Chocolates  Will  Satisfy' 

MADE  IN  OAKLAND  BY  TWO  MAIDS 


40 


FILLINGS  and  ICINGS 


CHOCOLATE  FILLING 

11/2  Squares  Chocolate  1     Cup    Sugar 

3       Tablespoons    Milk  '/2  Teaspoon   Vanilla 

Melt  chocolate;  add  Vz  cup  sugar  and  milk;  stir  until  smooth;  add  remainder  of 
sugar;  cook  over  hot  water  20  minutes,  then  add  vanilla. 

CARAMEL  FILLING 
1    Lb.    Brown   Sugar  2  Eggs 

1  Cup  Milk  Vanilla 

Boil  sugar  and  milk  until  it  will  harden  when  dropped  into  cold  water;  beat  yolks 
of  eggs  and  whites  separately,  then  combine  them;  gradually  pour  the  hot  syrup  over 
them,  beating  all  the  time;  add  flavoring  and  beat  until  cool  and  quite  thick. 

WHIPPED  CREAM  FILLING 

%  Cup  Cream  1     Egg    White 

l/4  Cup  Powdered  Sugar  '/2  Teaspoon  Vanilla 

Set  medium-sized  bowl  in  pan  of  crushed  ice,  to  which  water  has  been  added; 
place  cream  in  bowl  and  beat  until  stiff  with  wire  whip  or,  if  possible,  use  patent  cream 
whipper;  whip  up  well  that  air  bubbles  may  not  be  too  large;  add  sugar,  egg  white, 
beaten  stiff,  and  vanilla;  keep  cool. 

CUPID'S  FILLING 

2  Cups   Sugar,   Powdered  %  Cup    Butter 

Beat  thoroughly;  use  strong,  black  coffee  for  Mocha  Cake.  Use  chocolate  if 
desired. 

BOILED  NUT  OR  FRUIT  FROSTING 

1/2  Cup  Fruit  (Chopped  Fine)  \/2  Cup  Nuts   (Chopped   Fine) 

You  may  use  walnuts,  almonds,  pecans,  hickory  or  hazel  nuts,  figs,  dates,  raisins 
or  selected  prunes.  Add  to  frosting  separately  or  in  combination. 

BOILED  CHOCOLATE  FROSTING 

2     Ounces  Chocolate  Vanilla 

!/2  Cup    Milk  2     Egg    Whites  Powdered    Sugar 

Boil  chocolate  and  cream;  add  vanilla  when  cool;  beat  whites  to  stiff  froth;  add 
the  sugar  until  stiff  enough  to  cut;  combine  the  two  mixtures;  beat  and  spread. 

MARSHMALLOW  FROSTING 

l/i  Lb.    Marshmallows  1  Teaspoon    Vanilla 

>/4  Cup  Milk  or  Water  2  Egg   Whites 

Break  marshmallows  in  pieces;  add  milk  or  water;  put  in  double  boiler  over  boil- 
ing water;  stir  until  melted;  take  from  fire  and  while  hot  pour  into  the  well-beaten  egg 
whites;  add  vanilla. 

BOILED  ICING 

1       Cup    Sugar  1   Teaspoon    Flavoring 

1/3  Cup    Water  1    Egg   White   (Large) 

!/4    Teaspoon  Cream  of  Tartar 

Beat  egg  white  until  frothy;  add  cream  of  tartar;  beat  until  stiff  and  dry;  make 
syrup  of  sugar  and  water;  when  it  has  reached  the  honey  stage,  or  drops  heavily  from 
spoon,  add  5  tablespoons  slowly  to  egg,  beating  in  well;  then  cook  remainder  of  syrup 
until  it  threads  and  pour  over  egg,  beating  thoroughly;  add  flavoring  and  beat  unitl 
cool  enough  to  spread. 

MOCHA  ICING 

1   Cup   Powdered    Sugar  !/4  Teaspoon   Vanilla 

1  Teaspoon    Cocoa  About  2  Tablespoons  Cold 

2  Tablespoons    Butter  Coffee    (Very   Strong) 

Cream  butter;  add  sugar  and  cocoa  gradually;  add  vanilla,  then  coffee,  gradually 
until  mixture  is  smooth,  creamy  and  thick  enough  to  spread. 

ICING  FOR  WHITE  CAKE 

1'/2  Cups    Sugar  1       Cup    Water  2   Egg    Whites 

Boil  sugar  and  water  until  it  threads  well;  pour  over  the  egg  whites,  well  beaten, 
beating  all  the  time;  when  partly  cool  add  %  cup  chopped  pineapple. 

41 


W-H-Y  Should  Not- 


-Prosperity,  Health  and  Happiness  go  With  You 
All  Through  Life? 

HOW  ARE  YOU  FEELING  TODAY? 

Our  wish  is  that  you  may  always  be  as  happy  and  your  prospects  as 
bright  as  on  that  long-to-be-remembered — the  happiest  day  in  all  your 
life — "Your  Wedding  Day." 
One  of  the  first  things  to  standardize  in  the  home  is  the  table  beverage. 


Drink  W-H-Y 


not  only  as  a  beverage,  but  consider  its  food  and  medicinal  values.  While 
W-H-Y  is  the  most  highly  concentrated  food  known  today,  it  also  con- 
tains wonderful  medicinal  values. 

Every  woman  should  know  how  to  live  without  pain,  how  to 
keep  that  charm,  that  youthful  vigor  and  beautiful  com- 
plexion. 

W-H-Y    gives  that  pink  tint  to   the  cheeks,  that  sparkle   to  the  eye 

which  is  so  much  coveted  by  young  and  old  alike. 

W-H-Y    cleans  up  that  pimply,  sallow  skin  and  it  becomes  clean  and 

rosy. 

W-H-Y    is  invigorating  and  at  the  same  time  quieting  to  the  nerves. 

W-H-Y  strengthens  and  builds  both  body  and 
nerves  by  virtue  of  its  being  an  Absolutely 
Balanced,  Pure  Food. 

W-H-Y  is  not  a  medicine,  but  an  absolutely 
balanced,    scientifically    prepared    Pure    Food, 
which  is  recommended  by  Dietitians  and  Physi- 
cians  in   complaints   such   as   stomach,  bowel, 
liver    and    kindney    trouble,    nervousness    and 
all  complaints  peculiar  to  women. 
Do  you  suffer  pains,  cramps,  headache,  etc.,  during  the  menstrual  period  ? 
W-H-Y  removes  all  suffering  at  such  time. 

W-H-Y  may  be  used  in  place  of  coffee.  Drink  W-H-Y  as  a  coffee 
substitute,  as  a  Food  and  for  its  wonderful  medicinal  values. 

We  guarantee  W-H-Y  to  make  good  every  claim  or  we  stand  ready  to 
refund  your  money. 

Send  today  for  a  FREE  bottle  of  W-H-Y. 

"Health  and  Happiness  in  Every  Bottle" 
PREPARED    BY 

BARTLETT  NU  PRODUCTS  CORPORATION 

^ 
Pasadena,  California,  U.  S.  A. 


42 


MEATS 


BROILING 

The  rules  for  roasting  meat  apply  to  broiling  except  that  instead  of  cooking  it  in 
the  oven  it  is  to  be  quickly  browned,  first  on  one  side  and  then  on  the  other,  over  a 
hot  fire,  and  removed  a  little  from  the  fire  to  finish  cooking.  Meat  an  inch  thick  will 
broil  in  about  4  minutes.  Season  after  it  is  cooked. 

FRYING 

There  are  2  methods  of  frying:  One  with  very  little  fat  in  the  pan,  to  practice 
which  successfully  the  pan  and  the  fat  must  be  hot  before  the  article  to  be  fried  is 
put  into  it.  For  instance,  in  frying  chops,  if  the  pan  is  hot,  and  only  fat  enough  is 
used  to  keep  the  chops  from  sticking  to  it,  the  heat  being  maintained  so  that  the  chops 
cook  quickly,  they  will  be  nearly  as  nice  as  if  they  were  broiled.  Frying  by  the  other 
method  consists  in  entirely  covering  the  article  to  be  cooked  in  smoking-hot  fat  and 
keeping  the  fat  at  that  degree  of  heat  until  the  food  is  brown.  It  should  then  be 
taken  up  with  a  skimmer  and  laid  upon  brown  paper  for  a  moment  to  free  it  from 
grease. 

BOILING  AND  STEWING 

Fresh  meat  for  boiling  should  be  put  into  boiling  water  and  boiled  very  gently 
about  20  minutes  for  each  pound.  A  little  salt,  spice  or  vegetables  may  be  boiled  in 
the  water  with  the  meat  for  seasoning.  A  little  vinegar  put  in  the  water  with  tough 
meats  makes  it  tender.  The  broth  of  boiled  meat  should  always  be  saved  to  use  in 
soups,  stews  and  gravies.  Stewing  and  simmering  meats  means  to  place  them  near 
enough  to  the  fire  to  keep  the  water  on  them  bubbling  moderately,  constantly  and 
slowly.  Salt  meats  should  be  put  over  the  fire  in  cold  water,  which,  as  soon  as  it 
boils,  should  be  replaced  by  fresh  cold  water,  the  water  to  be  changed  until  it  remains 
fresh  enough  to  give  the  meat  a  palatable  flavor  when  done.  Salted  and  smoked 
meats  require  about  30  minutes  very  slowly  boiling,  from  the  time  the  water  boils,  to 
each  pound.  Vegetables  and  herbs  may  be  boiled  with  them  to  flavor  them.  When 
they  are  cooked  the  vessel  containing  them  should  be  set  where  they  will  keep  hot 
without  boiling  until  wanted,  if  they  are  to  be  served  hot;  if  they  are  to  be  served 
cold,  they  should  be  allowed  to  cool  in  the  pot  liquor  in  which  they  were  boiled.  Very 
salt  meats,  or  those  much  dried  in  smoking,  should  be  soaked  over  night  in  cold  water 
before  boiling. 

ROASTING 

Wipe  the  meat  with  damp  cloth.  Trim  and  tie  into  shape,  if  necessary.  In  the 
bottom  of  pan  put  some  pieces  of  fat  from  meat.  Arrange  meat  on  rack  in  pan. 
Sprinkle  with  salt,  pepper  and  flour.  Have  oven  very  hot  at  first;  when  meat  is  half 
done  reduce  heat.  Baste  every  10  or  15  minutes.  If  there  is  danger  of  fat  in  pan 
being  scorched,  add  a  few  spoons  of  boiling  water.  Allow  from  10  to  20  minutes  per 
pound  of  meat,  according  as  it  is  desired,  rare  or  well  done.  When  done  remove  to 
hot  plate.  Thicken  gravy  in  pan  with  browned  flour,  adding  more  water  as  necessary 
and  add  seasoning.  An  onion  may  be  laid  on  top  of  the  roast  to  give  it  flavor,  but 
should  be  removed  before  serving. 

In  purchasing  meat  one  should  know  how  to  select  the  best  quality  and  the  most 
useful  pieces. 

Beef,  which  stands  at  the  head  of  the  list,  as  being  most  generally  used  and  liked, 
should  be  of  a  bright,  clear  red,  and  fat  white.  It  should  be  well  clothed  in  fat,  to 
insure  it  being  tender  and  juicy.  The  finest  pieces  are  the  sirloin  and  the  ribs,  the 
latter  making  the  best  roasting  piece  in  the  animal. 

In  cooking  steaks  remember  it  is  far  better  to  turn  over  3  or  4  times  on  a  platter 
containing  a  little  olive  oil  than  it  is  to  hammer  them  to  make  them  tender.  The 
object  is  not  to  force  out  the  juice,  but  to  soften  the  fibre. 

In  selecting  pork,  one  cannot  exercise  too  great  care  in  examining  it.  Do  not  buy 
any  that  is  clammy  or  has  kernels  in  the  fat.  Remember,  too,  when  the  rind  is  hard 
it  is  old. 

Veal  should  be  fine  in  grain,  of  a  delicate  pink,  with  plenty  of  kidney  fat.  It 
should  never  be  eaten  under  2  months  old. 

Mutton  should  be  firm  and  juicy,  the  flesh  close-grained,  the  fat  hard  and  white. 

43 


CUPID'S     BOOK 

TO  CLARIFY  DRIPPINGS 

Drippings  accumulated  from  different  cooked  meats  (except  mutton,  which  has  a 
strong  flavor)  can  be  clarified  by  putting  all  into  a  basin  and  slicing  into  it  raw 
potato,  allowing  it  to  boil  long  enough  for  the  potato  to  brown,  which  causes  all 
impurities  to  disappear.  Remove  from  the  fire,  and  when  cool  drain  into  basin  and 
set  in  a  cool  place. 

HINT  ON  COOKING  ROAST  BEEF 

For  roast  beef  to  be  juicy  and  tender  when  done,  it  should  be  basted  every  few 
minutes,  so  in  order  to  save  yourself  this  trouble,  place  a  large  piece  of  beef  suet  on 
top  of  the  roast;  have  baking  pan  perfectly  dry  and  oven  very  hot;  place  in  the  oven 
and  let  cook  the  allotted  time — say  Vz  hour — according  to  size.  You  can  be  about 
your  inside  work  and  in  the  allotted  time  your  roast  is  done  to  a  beautiful  brown  and 
is  very  juicy,  as  it  has  been  constantly  basting  itself  all  the  while  with  the  suet.  Take 
roast  out  of  pan,  pour  off  drippings  in  a  bowl  and  make  a  gravy  on  top  of  stove.  A 
nice  addition  to  this  is  to  put  %  dozen  or  so  peeled  potatoes  on  the  pan  with  the 
roast  when  placing  it  in  to  cook,  and  they  will  be  done  to  a  nicety  when  the  roast  is. 
On  taking  up  roast  lay  baked  potatoes  around  same. 

POT  ROAST 

Put  a  very  little  drippings  in  an  iron  kettle.  When  hot,  lay  the  beef  in.  Add  an 
onion  chopped  and  fried  till  brown  in  butter;  pour  in  water  to  half  height  of  meat; 
add  salt  and  pepper  and  cover  as  close  as  possible;  thicken  the  gravy;  simmer  from 
2  to  3  hours,  according  to  weight.  When  done,  take  up,  and  pour  the  gravy  over  it 
and  serve. 

BRAISED  BEEF 

Wipe  and  trim  6  pounds  round  or  rump  of  beef  without  bone;  sear  brown  on  all 
sides  in  very  hot  frying  pan  over  hot  fire.  In  braising  pan  or  iron  kettle  put  layer 
of  sliced  onions,  turnips  and  carrots,  sweet  herbs,  1  teaspoon  salt,  %  teaspoon 
of  pepper;  on  this  lay  meat,  add  pint  boiling  water  (or  water  and  stewed  tomatoes); 
cover  closely  and  cook  4  hours  in  moderate  oven.  If  water  evaporates  rapidly,  add 
more.  Put  meat  on  hot  platter.  Strain,  thicken  and  season  gravy.  The  vegetables 
may  be  served  separately  if  desired. 

BEEFSTEAK  PIE  — FRENCH  STYLE 

Take  a  nice  piece  of  beef  rump  or  sirloin,  cut  in  small  slices;  slice  also  a  little 
raw  ham;  put  both  in  a  frying  pan,  with  some  butter  and  small  quantity  chopped 
onions;  let  them  simmer  together  a  short  time  on  the  fire  or  in  the  oven;  add  a  little 
flour  and  enough  stock  to  make  sauce;  salt,  pepper,  chopped  parsley  and  Worcester- 
shire sauce;  add  some  sliced  potatoes,  and  cook  together  20  minutes;  put  this  into  a 
pie-dish,  with  a  few  slices  of  hard-boiled  eggs  on  top,  and  cover  with  a  layer  of 
common  paste;  bake  from  15  to  20  minutes  in  a  well-heated  oven;  all  dark-meat  pie 
can  be  treated  precisely  in  the  same  way. 

CREAMED  DRIED  BEEF 

Pick  in  small  pieces  %  pound  of  thinly-cut,  rather  moist  dried  beef  and  brown  in 
a  little  butter;  when  brown  pour  it  in  a  cup  of  milk;  let  it  come  to  a  boil  and  slightly 
thicken  with  a  little  butter  and  flour  creamed  together;  when  it  boils  pour  it  over  a 
platter  of  brown  toast  and  serve  it  at  once. 

BEEF  A  LA  MODE 

Take  a  piece  of  meat,  cross-rib  is  best,  put  a  slice  of  bacon  or  some  lard  in  the 
bottom  of  pot,  then  the  meat,  and  fill  up  with  water  till  the  meat  is  covered;  then 
take  2  onions,  some  pepper-corns,  cloves,  bay  leaves,  1  carrot  and  a  crust  of  brown 
bread,  salt  and  some  vinegar;  put  all  this  in  over  the  beef;  keep  the  pot  well  covered; 
fill  up  with  more  hot  water  if  it  boils  down,  and  let  it  boil  3  hours;  then  burn  a 
tablespoon  of  flour,  with  some  butter,  a  nice  brown,  thin  with  the  gravy  and  let  it 
boil  up  once  more  with  the  meat;  then  put  the  beef  in  a  deep  dish  and  strain  the  gravy 
over  it;  add  more  vinegar  to  taste.  Serve  with  fried  potatoes  and  red  cabbage. 

BEEF'S  HEART  STUFFED 

After  washing  the  heart  thoroughly  cut  it  into  dice  Vz  inch  long;  put  into  a 
saucepan  with  water  enough  to  cover;  remove  scum;  when  nearly  done,  add  a  sliced 
onion,  a  stalk  of  celery  chopped  fine,  pepper  and  salt  and  a  piece  of  butter;  stew 
until  the  meat  is  very  tender;  stir  up  a  tablespoon  of  flour  with  a  small  quantity  of 
water  and  thicken  the  whole;  boil  up  and  serve. 

44 


CUPID'S     BOOK 

CORNED  BEEF 

Should  be  cooked  in  plenty  of  cold  water  brought  slowly  to  a  boil;  if  very  salt, 
the  meat  should  be  soaked  over  night;  but  if  young  and  not  too  strongly  brined  this 
will  not  be  necessary.  It  should  be  cooked  long  enough  to  make  tender,  so  that  in  a 
brisket  or  plate  piece  the  bones  may  be  readily  removed.  Preserve  the  liquor  in  the 
pot,  and  if  any  of  the  meat  remains  after  the  first  meal  return  it  and  let  it  stand  over 
night  in  the  liquor,  so  that  it  may  absorb  it.  If  no  meat  remains  to  be  returned  to 
the  liquor,  the  latter  will  make  a  good  soup  for  next  day's  dinner,  if  the  beef  was  not 
too  salt. 

BOILED  BEEF  TONGUE 

Clean  3  fresh  tongues  and  place  in  a  kettle  with  just  enough  water  to  cover  and 
1  cup  of  salt;  add  more  water,  as  it  evaporates,  so  as  to  keep  the  tongues  covered 
until  done,  when  they  can  be  easily  pierced  with  a  fork;  take  out  and  if  to  be  served 
at  once  remove  the  skin.  If  wanted  for  future  use,  do  not  peel  until  needed.  If  salt 
tongues  are  used,  soak  over  night  and  omit  the  salt  when  boiling. 

HASH 

Take  cold  pieces  of  beef  that  have  been  left  over  and  chop  them  fine;  then  add 
cold  boiled  potatoes  chopped  fine;  add  pepper  and  salt  and  a  little  warm  water;  put 
all  in  a  frying  pan  and  cook  slowly  for  about  20  minutes. 

TO  ROAST  A  LEG  OF  PORK 

Choose  a  small  leg  of  fine  young  pork;  cut  a  slit  in  the  knuckle  with  a  sharp 
knife  and  fill  the  space  with  sage  and  onions,  chopped,  and  a  little  pepper  and  salt; 
when  half  done,  score  the  skin  in  slices,  but  do  not  cut  deeper  than  the  outer  rind. 
Apple  sauce  should  be  served  with  it. 

SALT  PORK,  CREAM  GRAVY,  SOUTHERN  STYLE 

Cut  sweet  cured  salt  pork  into  %-inch  slices;  put  into  saucepan,  cover  with  cold 
water  and  bring  to  boiling  point;  drain  off  water,  add  cold  water,  stand  a  few  min- 
utes; roll  in  flour  2  parts,  cornstarch  1  part,  mixed  and  seasoned  with  white  pepper; 
have  1  tablespoon  of  hot  bacon  fat  in  the  frying  pan  to  prevent  pork  from  sticking; 
pour  off  fat  as  it  melts  while  frying,  brown  and  fry  until  reduced  one-half.  For  1% 
cups  cream  gravy  allow  3  spoons  melted  fat,  add  2  level  tablespoons  cornstarch; 
cook  3  minutes  in  the  hot  fat  without  browning,  then  add  1%  cups  milk,  Vs  teaspoon 
salt,  and  cook  until  smoothly  thickened.  Serve  for  breakfast  with  baked  potatoes 
and  hot  biscuit. 

VEAL  LOAF 

Three  pounds  chopped  veal,  1  pound  fresh  pork  chopped  fine,  3  well-beaten  eggs, 
butter  size  of  an  egg,  1  pint  of  bread  crumbs,  1  tablespoon  of  salt,  1  teaspoon  black 
pepper,  %  teaspoon  each  of  thyme  and  sage.  Make  into  loaf;  take  piece  of  white 
muslin  and  wrap  securely,  also  the  ends;  place  in  a  baking  pan  with  very  little  water; 
baste  often;  turn  so  as  to  brown  both  sides;  leave  in  cloth  until  cold. 

VEAL  CUTLETS,  BREADED 

Trim  and  flatten  the  cutlets,  add  pepper  and  salt,  and  roll  in  beaten  egg,  then 
in  cracker  crumbs;  fry  in  good  dripping;  turn  when  the  lower  side  is  brown;  drain 
off  the  fat,  squeeze  a  little  lemon  juice  upon  each  and  serve  in  a  hot  flat  dish. 

CALVES  LIVER  AND  BACON 

Cut  liver  in  %-inch  slices;  soak  in  cold  water  20  minutes;  drain,  dry  and  roll  in 
flour.  Have  pan  very  hot;  put  in  bacon  thinly  sliced,  turn  until  brown;  put  on  hot 
platter;  fry  liver  quickly  in  the  hot  fat,  turning  very  often;  when  done,  pour  off  all  but 
1  or  2  tablespoons  fat,  dredge  in  flour  until  it  is  absorbed,  and  stifl  till  brown;  add 
hot  water  gradually  to  make  smooth  gravy,  season  and  boil  1  minute;  serve  separately. 

FRIED  BRAINS 

One  nice  calf's  brain,  beaten  egg,  sifted  cracker  crumbs,  butter,  parsley.  Soak 
the  brain  in  cold  water,  then  scald  for  just  1  second;  dip  it  in  egg  and  crumbs 
and  fry  a  light  brown  on  both  sides  in  butter;  garnish  with  parsley  and  serve  hot. 

BROILED  MUTTON  CHOPS 

Select  chops  cut  from  the  loin;  trim,  season  with  salt  and  pepper;  dip  in  melted 
butter  and  broil  over  a  clear  fire  nearly  10  minutes,  turning  frequently;  lay  on 
warm  platter  and  garn"'-*  with  parsley. 

45 


Cuts  of  Meat  and  Their  Uses 


Every  housekeeper — in  fact  everyone  who  has  marketing  to  do — should  know 
something  of  the  cuts  of  all  common  meats,  and  the  most  desirable  way  of  preparing 
each  for  the  table.  In  the  illustrations  below  are  shown  the  location  of  these  cuts: 


4. 

5. 
6. 
7. 


10. 


11. 


12. 


TVV\V7T7~> 

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\  \  \   fU 

5       \fl £—• f""  ".  18 \      19 

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BEEF 

1.  Head — Not  used  for  food. 

2.  Sticking    Piece.     For    Soups,    Beef 

Tea,    Stews,    for    making    Corned 
Beef. 

3.  Neck.    For  Soups,  Stews,  Beef  Tea, 

Boiling  and  Corned  Beef. 


Second  and  Third  Chuck.  Brown 
Stews,  Braising,  Steaks,  Pot 
Roasts. 

First  Chuck.    For  Roasts. 

First  Cut  of  Ribs.     For  Roasts. 

Middle  Cut  of  Ribs.  Prime  for 
Roasts. 

Back  Ribs.    For  Roasts. 

Stews,    Soups, 


Plate     (no    bones). 
Corned  Beef. 


Brisket.      Stews,     Brown 
Soups,  Corning. 


Butt-End     Brisket. 
Corning. 

Bolar    (no    bones). 
Roasts. 


Stews, 
Soups,  Stews, 
Corning,  Pot 


13.  Bony  end  of  Shoulder.     For  Soups. 

14.  Shin.    For  Soups. 


15. 

16. 
17. 

18. 
19. 

20. 
21. 


Loin  (including  Tenderloin  and 
Sirloin).  For  Roasts  and  Steaks. 
(A  choice  selection.) 

Flank  or  Skirt.  Rolled  Steaks, 
Braising,  Boiling,  Corned  Beef. 

Rump.  Roasts  and  Steaks.  (This 
should  be  cut  across  the  grain.) 

Veiny  Piece.   For  Stews  and  Soups. 

Round.  Steaks,  Beef  Tea,  Round 
Steak. 

Leg.     Soups  and  Stews. 
Tail.     For  Soups. 


22.     Pin  Bone.     For  Roasts  and  Steaks. 
The  bones,  gristle,  tendons  and  other 
gelatinous   portions    are   good    for   soup 
stock. 

MUTTON 

Shoulder.     For  Boiling  or  Roast. 
Breast.     Roast,  Stews  and  Chops. 
Loin.     Best  end  for  Roasts,  Chops. 
Neck.     Best  end  for  Cutlets,  Stews, 


Pies. 

Neck.     For  Stewing  Pieces. 
Head.    Not  used. 
Loin.     For  Roasts,  Chops. 
Leg.     For  Roasts,  Boiling. 


46 


SOUPS 


CONSOMME  OR  PLAIN  MEAT  STOCK  FOR  SOUP 

Consomme  or  stock  forms  the  basis  of  all  meat  soups,  gravies  and  purees.  The 
simpler  it  is  made  the  longer  it  keeps..  It  is  best  made  of  fresh,  uncooked  beef  and 
some  broken  bones,  to  which  may  be  added  the  remnants  of  broken  meats.  In  a 
home  where  meat  forms  part  of  the  every-day  diet,  a  good  cook  will  seldom  be 
without  a  stock-pot. 

Four  pounds  of  beef  and  broken  bones,  1  gallon  of  cold  water  and  2  teaspoons 
of  salt.  Put  the  meat  and  water  on  the  back  of  the  stove  and  let  it  slowly  come  to  a 
boil,  then  simmer  3  or  4  hours,  until  the  water  is  boiled  away  %;  add  the  salt,  strain 
and  set  to  cool  in  an  earthenware  dish  well  covered;  when  cold,  take  off  the  fat  from 
the  top  and  it  is  ready  for  use.  To  make  soup  for  a  family  of  6,  take  %  of  the  stock, 
to  which  add  J/i  of  boiling  water  and  any  vegetable  desired;  boil  3  hours;  season  with 
salt  and  pepper. 

BARLEY  BROTH 

Put  12  pounds  of  shin  beef  in  1  gallon  of  water;  add  a  cup  of  pearl  barley,  3 
large  onions  and  a  small  bunch  of  parsley  minced,  3  potatoes  sliced,  a  little  thyme 
and  pepper  and  salt  to  taste;  simmer  steadily  3  hours,  and  stir  often,  so  that  the  meat 
will  not  burn.  Do  not  let  it  boil.  Always  stir  soup  broth  with  a  wooden  spoon. 

VEGETABLE  SOUP  WITH   STOCK 

Cut  3  onions,  3  turnips,  1  carrot  and  4  potatoes;  put  them  into  a  stewpan  with  2 
tablespoons  of  butter  and  a  teaspoon  of  powdered  sugar;  after  it  has  cooked  10 
minutes,  add  2  quarts  of  stock,  and  when  it  comes  to  a  boil  put  aside  to  simmer 
until  the  vegetables  are  tender,  about  %  hour. 

CHICKEN  GUMBO  SOUP 

Fry  1  chicken;  remove  the  bones;  chop  fine;  place  in  kettle  with  2  quarts  of 
boiling  water,  3  ears  of  corn,  6  tomatoes,  sliced  fine,  24  pods  of  okra;  corn,  tomatoes 
and  okra  to  be  fried  a  light  brown  in  the  gravy  left  from  frying  the  chicken;  then 
add  to  the  kettle  with  water  and  chicken  2  tablespoons  of  rice,  pepper  and  salt;  boil 
slowly  1  hour. 

NOODLES  FOR  SOUP 

Take  2  eggs,  butter  the  size  of  a  walnut,  3  tablespoons  sour  cream,  sufficient 
flour  to  make  a  rather  stiff  dough;  knead,  roll  out  very  thin  and  cut  in  narrow 
strips;  cook  %  hour  or  less. 

POTATO  SOUP 

To  1  quart  of  water  use  1  onion  sliced  fine  and  10  large  potatoes  sliced  fine; 
boil  until  tender,  about  30  minutes,  then  add  1  cup  milk,  1  tablespoon  of  flour  stirred 
with  a  lump  of  butter  the  size  of  a  walnut  and  salt  and  pepper  to  taste;  serve  hot. 

MACARONI   SOUP  — ITALIAN   STYLE 

Put  4%  sticks  of  macaroni  into  a  saucepan  with  1  tablespoon  of  butter  and  1 
onion;  boil  until  the  macaroni  is  tender;  when  done,  drain  and  pour  over  it  2  quarts 
of  good  broth,  beef,  chicken  or  other  kind;  place  the  pan  on  the  fire  to  simmer  for 
about  10  minutes,  watching  lest  it  break  or  become  pulpy;  add  a  little  grated 
Parmesan  cheese  and  serve. 

CHICKEN  SOUP     ' 

Time,  4  hours.  Boil  2  chickens  with  great  care,  skimming  constantly,  and  keeping 
them  covered  with  water;  when  tender,  take  out  the  chicken  and  remove  every  bone 
from  the  meat;  put  a  large  piece  of  butter  into  a  frying  pan  and  sprinkle  the  chicken 
meat  well  with  flour;  lay  in  the  hot  pan;  fry  a  nice  brown  and  keep  it  hot  and  dry; 
take  a  pint  of  the  chicken  water  and  stir  in  2  large  spoons  of  curry  powder,  2  of 
butter  and  1  of  flour,  1  teaspoon  of  salt  and  a  little  cayenne;  mix  it  with  the  broth  in 
the  pot;  when  well  mixed,  simmer  5  minutes,  then  add  the  browned  chicken;  serve 
with  rice. 

CLAM  CHOWDER 

Twenty-five  clams,  chopped,  not  fine,  %  pound  salt  pork  chopped  fine,  6  potatoes 
sliced  thin,  4  onions  sliced  thin.  Put  pork  in  kettle;  after  cooking  a  short  time  add 
potatoes,  onions  and  juice  of  clams;  cook  2%  hours,  then  add  clams;  15  minutes 
before  serving  add  2  quarts  milk. 

47 

I 
Oakland— 3 


CUPID'S     BOOK 

CREAM  OF  TOMATO  SOUP 

One  can  tomatoes  (2  pounds),  2  small  onions,  1  teaspoon  salt,  1  teaspoon  sugar, 
%  teaspoon  soda,  %  teaspoon  pepper,  dash  of  cayenne  pepper,  small  sprig  of  celery 
or  dash  of  celery  salt,  1  cup  of  milk  diluted  with  equal  amount  of  water.  Boil  all 
but  the  milk  together  for  20  minutes;  strain  through  a  colander;  add  the  milk,  which 
has  first  been  warned,  and  then  let  the  mixture  come  to  a  boiling  point;  serve  at  once. 

CREAM  OF  CELERY  SOUP 

In  5  pints  of  boiling  water  cook  3  cups  of  celery,  cut  fine,  until  tender  enough  to 
be  rubbed  through  a  sieve;  %  pint  of  milk  thickened  with  1  tablespoon  of  butter  and 
1  tablespoon  of  flour;  add  celery  salt  or  extract,  salt  and  pepper;  simmer  10  minutes; 
a  cup  of  scalded  milk  added  just  before  serving  is  an  addition. 

CLAM  BROTH 

Wash  thoroughly  6  large  clams  in  shell;  put  in  kettle  with  1  cup  of  water;  bring 
to  boil  and  keep  there  1  minute;  the  shells  open,  the  water  takes  up  the  proper 
quantity  of  juice,  and  the  broth  is  ready  to  pour  off  and  serve  hot. 

OX-TAIL  SOUP 

One  ox  tail,  2  pounds  lean  beef,  4  carrots,  3  onions,  parsley,  thyme,  pepper  and 
salt  to  taste,  4  quarts  cold  water.  Cut  tail  into  joints,  fry  brown  in  good  drippings; 
slice  onions  and  2  carrots  and  fry  in  the  same,  when  you  have  taken  out  all  of  the 
pieces  of  tail;  when  done  tie  the  thyme  and  parsley  in  lace  bag  and  drop  into  the  soup 
pot;  put  in  the  tail,  then  the  beef  cut  into  strips;  grate  over  them  2  whole  carrots; 
pour  over  all  the  water  and  boil  slowly  4  hours;  strain  and  season;  thicken  with 
brown  flour  wet  with  cold  water;  boil  15  minutes  longer  and  serve. 

TURKEY  SOUP 

Place  the  remains  of  a  cold  turkey  and  what  is  left  of  the  dressing  and  gravy 
in  pot  and  cover  it  with  cold  water;  simmer  slowly  4  hours  and  let  stand  until  the 
next  day;  take  off  what  fat  may  have  arisen  and  take  out  with  a  skimmer  all  the  bits 
of  bones;  put  the  soup  on  to  heat  until  at  boiling  point,  then  thicken  slightly  with 
flour  stirred  into  a  cup  of  milk  and  season  to  taste;  pick  off  all  the  meat  from  bones, 
put  it  back  into  the  soup,  boil  and  serve. 

MUTTON  BROTH 

Place  in  a  kettle  3  pounds  of  a  neck  of  mutton  from  which  the  fat  has  been  cut, 
and  chopped  into  small  pieces,  with  6  pints  of  water;  boil,  skim,  set  the  pan  to  the 
rear  of  the  stove  where  it  can  simmer  for  an  hour;  add  3  ounces  of  washed  rice,  with 
a  turnip  and  some  celery;  simmer  for  2  hours;  strain,  free  from  fat  and  salt. 

BEEF  TEA 

Take  2  pounds  of  lean  rump  beef,  remove  all  fat,  cut  into  small  pieces  and  place 
in  a  tightly  corked  bottle;  place  the  bottle  in  a  deep  saucepan  of  cold  water,  reaching 
two-thirds  of  the  way  to  the  top  of  the  bottle;  place  over  a  slow  fire  and  keep  it 
boiling  slowly  for  15  minutes;  take  out  the  bottle,  pour  out  the  liquor  and  use  as 
required. 


48 


EGGS 


HAM  AND  EGGS 

Fry  the  ham  quickly;  remove  from  the  pan  as  soon  as  done;  drop  the  eggs  one 
at  a  time,  into  the  hot  fat;  be  careful  not  to  let  the  yolks  break  and  run,  and  keep  the 
eggs  as  much  separated  as  possible,  to  preserve  their  shape.  The  ham  should  be  cut 
in  pieces  the  right  size  to  serve  and,  when  the  eggs  are  done,  one  should  be  laid  on 
each  piece  of  ham.  '  If  any  eggs  remain,  they  can  be  placed  uniformly  on  the  edge  of 
the  platter. 

OMELET  SOUFFLE 

Take  3  eggs,  2  ounces  of  butter,  1  dessertspoon  of  chopped  parsley,  1  saltspoon 
of  chopped  onions,  1  pinch  of  dried  herbs.  Beat  the  whites  of  the  eggs  to  a  very  stiff 
froth;  mix  the  yolks  with  the  parsley  and  a  little  salt  and  pepper;  stir  the  herbs  gently 
into  them  and  continue  as  in  a  plain  omelet;  fold  the  omelet  and  serve  immediately. 

OMELET 

Six  eggs,  whites  and  yolks,  beaten  separately;  ^3  pint  milk,  teaspoon  cornstarch, 
1  teaspoon  baking  powder  and  a  little  salt;  the  whites,  beaten  to  a  stiff  froth,  last; 
cook  in  a  little  butter. 

SPANISH  OMELET 

Chop  2  large  onions  fine,  let  brown;  add  garlic  to  taste  or,  about  2  buttons;  Vz 
can  tomatoes,  dash  red  pepper,  2  or  3  small  chilis,  salt  to  taste;  cook  all  well  done. 
Beat  6  eggs  thoroughly  and  pour  over;  let  brown  and  fold. 

SCRAMBLED  EGGS 

Beat  3  eggs  slightly,  add  ^4  cup  milk  or  water  and  sprinkle  with  pepper;  cook  in 
hot  buttered  frying  pan,  using  1  teaspoon  butter,  stirring  constantly  until  thick; 
serve  hot. 

OMELET  AU  NATURAL 

Break  8  or  10  eggs  into  a  basin;  add  a  little  salt  and  pepper,  with  a  tablespoon  of 
water;  beat  the  whole  well  with  a  spoon  or  whisk;  in  the  meantime  put  some  fresh 
butter  into  an  omelet  pan,  and  when  it  is  nearly  hot,  put  in  an  omelet;  while  it  is 
frying,  with  a  skimmer  spoon  raise  the  edge  from  the  pan  that  it  may  be  properly 
done;  when  the  eggs  are  set  and  one  side  is  a  fine  brown,  double  it  half  over  and 
serve  hot.  These  omelets  should  be  put  quite  thin  in  the  pan;  the  butter  required 
for  each  will  be  about  the  size  of  a  small  egg. 

EGGS  A  LA  MODE 

Remove  skin  from  10  tomatoes,  medium  size;  cut  in  a  saucepan;  add  butter, 
pepper  and  salt;  when  sufficiently  boiled  beat  up  5  or  6  eggs  and  just  before  you  serve 
turn  them  into  the  saucepan  with  the  tomatoes  and  stir  them  1  way  for  2  minutes, 
allowing  time  to  be  well  cooked. 

BUTTERED  EGGS 

Melt  1  tablespoon  butter,  slip  in  an  egg  and  cook  until  the  white  is  firm;  turn 
over  once  while  cooking,  and  use  just  enough  butter  to  keep  it  from  sticking. 

BREAD  OMELET 

Soak  2  tablespoons  bread  crumbs  in  2  tablespoons  milk  for  15  minutes;  add  pinch 
each  salt  and  pepper;  separate  egg  yolk  and  white,  beat  until  light;  add  yolk  to  bread 
and  milk  and  cut  in  the  white;  turn  in  the  heated  buttered  pan,  using  %  teaspoon 
butter,  and  cook  until  set;  fold  and  turn  on  heated  dish. 

FRIED  EGGS 

Fried  eggs  are  cooked  as  buttered  eggs  without  being  turned.  They  are  usually 
fried  with  bacon  fat,  which  is  taken  by  spoons  and  poured  over  the  eggs.  Do  not 
have  the  fat  too  hot,  as  that  will  give  the  egg  a  hard,  indigestible  crust. 

EGGS  AND  BACON 

Cut  8  slices  of  bacon  very  thin  and  fry  until  crisp;  take  them  out  and  keep  hot 
in  the  oven;  break  4  eggs  separately  into  the  boiling  fat  and  fry  until  brown;  serve 
with  the  eggs  laid  over  the  bacon,  and  small  fried  pieces  of  bread  placed  around. 
Hash  may  be  used  instead  of  bacon. 

49 


CUPID'S     BOOK 

POACHED  EGGS 

Have  the  water  boiling  and  the  toast  moistened  in  a  little  salt  water  and  buttered; 
break  the  eggs,  one  by  one,  carefully  into  the  water;  let  them  boil  till  the  white  sets; 
remove  with  an  egg  slice;  pare  off  the  ragged  edges  and  lay  each  egg  upon  a  slice  of 
toast;  put  over  bits  of  butter,  salt  and  pepper.  Eggs  require  to  be  quite  fresh  to 
poach  nicely. 

EGGS  A  LA  CARACAS 

Chop  finely  2  ounces  smoked  dried  beef  freed  from  fat  and  outside  skin;  add  1 
cup  tomatoes,  ^4  cup  grated  cheese,  a  few  drops  of  onion  juice  and  a  few  grains  each 
of  cinnamon  and  cayenne;  melt  2  tablespoons  butter;  add  mixture,  and  when 
heated  add  3  eggs  slightly  beaten;  cook  until  a  creamy  consistency,  stirring  con- 
tinually and  scraping  from  bottom  of  pan. 

CURRIED  EGGS 

Boil  8  eggs  hard  and  cut  into  thick  slices;  cook  together  in  a  saucepan  a  table- 
spoon of  curry  powder;  stir  until  smooth,  then  add  a  large  cup  of  skimmed  soup 
stock  and  cook,  stirring  all  the  time,  to  a  smooth  paste;  if  too  thick,  add  more  stock; 
when  smooth  and  of  the  consistency  of  cream,  add  salt  and  pepper  to  taste  and  lay 
into  the  sauce  the  sliced  eggs,  sprinkled  lightly  with  salt;  cook  until  very  hot. 

EGGS  AND  TOMATOES 

Scrambled  eggs  with  tomatoes  make  an  appetizing  luncheon  dish.  Take  2  good- 
sized  tomatoes,  peel,  cut  them  in  pieces  and  fry  them  in  a  little  hot  olive  oil;  when 
cooked  drain  off  the  liquid  and  take  4  eggs,  well  beaten;  add  some  milk  and  scramble; 
mix  the  tomatoes  with  the  eggs,  seasoning  with  salt  and  pepper  to  taste.  Serve  on 
thin  slices  of  toast. 

EGGS  AND  SPAGHETTI 

Take  spaghetti  and  cook  it  with  a  cup  of  grated  .cheese.  When  the  spaghetti  and 
cheese  are  cooked,  add  slices  of  hard-boiled  eggs.  Serve  in  a  bowl  garnished  with 
pieces  of  soft  toast. 

Among  many  other  excellent  dishes  made  with  this  paste  are  fried  chicken  with 
spaghetti  and  tomato  jelly  and  macaroni  au  gratin  in  an  Edam  cheese  case. 

EGGS  IN  BAKED  POTATOES 

Six  eggs;  6  potatoes,  6  tablespoons  grated  cheese,  6  tablespoons  butter.  Bake  the 
potatoes;  cut  off  the  top  and  remove  Vz  of  the  inside  of  potato;  in  its  place  drop  an 
egg  raw;  salt,  cayenne  pepper,  1  teaspoon  cheese  in  each  and  1  teaspoon  butter;  put 
back  into  a  hot  oven  for  4  minutes. 


Important! 


You  will  not  be  disappointed  in  the  recipes  of  this  book  if  you 
get  your  Eggs  and  Butter  from  the  R.  E.  BIGGS  STORES,  as 
they  are  always  fresh  and  the  very  best  and  sold  on  a  Money 
Back  Guarantee. 

Read  the  Advertisement  on  page  18 


50 


POULTRY  and  GAME 


HOW  TO  SELECT  POULTRY 

In  selecting  poultry  full-grown  fowls  have  the  best  flavor,  provided  they  are 
young.  The  age  may  be  determined  by  turning  the  wing  backward;  if  it  yields  it  is 
tender.  The  same  is  true  if  the  skin  on  the  leg  is  readily  broken.  Older  poultry 
makes  the  best  soup.  The  intestines  should  be  removed  at  once,  but  frequently  in 
shipping  they  are  left  in  and  hence,  when  removed,  the  fowl  needs  washing  in  several 
waters.  The  next  to  the  last  water  should  contain  %  teaspoon  of  baking  soda, 
which  sweetens  and  renders  all  more  wholesome.  The  giblets  are  the  gizzard,  heart, 
liver  and  neck. 

ROAST  TURKEY 

Carefully  pluck  the  bird  and  singe  off  the  down  with  lighted  paper;  break  the  leg 
bone  close  to  the  foot,  hang  up  the  bird  and  draw  out  the  strings  of  the  thigh. 
Never  cut  the  breast;  make  a  small  slit  down  the  back  of  the  neck  and  take  out  the 
crop  that  way,  then  cut  the  neck  bone  close,  and  after  the  bird  is  stuffed  the  skin 
can  be  turned  over  the  back  and  the  crop  will  look  full  and  round.  Cut  around  the 
vent,  making  the  hole  as  small  as  possible,  and  draw  carefully,  taking  care  that  the 
gall  bag  and  the  intestines  joining  the  gizzard  are  not  broken.  Open  the  gizzard, 
take  out  the  contents  and  detach  the  liver  from  the  gall  bladder.  The  liver,  gizzard 
and  heart,  if  used  in  the  gravy,  should  be  boiled  1%  hours  and  chopped  as  fine  as 
possible.  Wash  the  turkey  and  wipe  thoroughly  dry,  inside  and  out;  then  fill  the 
inside  with  stuffing,  and  sew  the  skin  of  the  neck  over  the  back.  Sew  up  the  opening 
at  the  vent,  then  run  a  long  skewer  into  the  pinion  and  thigh  through  the  body, 
passing  it  through  the  opposite  pinion  and  thigh.  Put  a  skewer  in  the  small  part  of 
the  leg,  close  on  the  outside,  and  push  it  through.  Pass  a  string  over  the  points  of 
the  skewers  and  tie  it  securely  at  the  back. 

Sprinkle  well  with  flour,  cover  the  breast  with  nicely-buttered  white  paper,  place 
on  a  grating  in  the  dripping  pan  and  put  in  the  oven  to  roast.  Baste  every  15  min- 
utes, a  few  times  with  butter  and  water,  and  then  with  the  gravy  in  the  dripping  pan. 
Do  not  have  too  hot  an  oven.  A  turkey  weighing  10  pounds  will  require  3  hours  to 
bake. 

ROAST  GOOSE. 

Get  a  goose  that  is  not  more  than  8  months  old,  and  the  fatter  it  is  the  more 
juicy  the  meat.  The  dressing  should  be  made  of  3  pints  of  bread  crumbs,  6  ounces  of 
butter,  a  teaspoon  each  of  sage,  black  pepper  and  salt  and  chopped  onions.  Don't 
stuff  very  full,  but  sew  very  closely,  so  that  the  fat  will  not  get  in.  Place  in  a  baking 
pan  with  a  little  water  and  baste  often  with  a  little  salt,  water  and  vinegar.  Turn  the 
goose  frequently  so  that  it  may  be  evenly  browned.  Bake  about  2%  hours.  When 
done,  take  it  from  the  pan,  drain  off  the  fat  and  add  the  chopped  giblets,  which  have 
previously  been  boiled  tender,  together  with  the  water  in  which  they  were  done. 
Thicken  with  flour  and  butter  rubbed  together;  let  boil,  and  serve. 

BAKED  CHICKEN 

Take  a  plump  chicken,  dress  and  lay  in  cold  salt  water  for  %  hour;  put  in  pan, 
stuff  and  sprinkle  with  salt  and  pepper;  lay  a  few  slices  of  fat  pork  over;  cover  and 
bake  until  tender,  with  a  steady  fire;  baste  often;  turn  so  as  to  have  uniform  heat. 

BOILED  CHICKEN 

Clean,  wash  and  stuff  as  for  roasting.  Baste  a  floured  cloth  around  each  and 
put  into  a  pot  with  enough  boiling  water  to  cover  them  well.  The  hot  water  cooks 
the  skin  at  once  and  prevents  the  escape  of  the  juices.  The  broth  will  not  be  so  rich 
as  if  the  fowls  were  put  on  in  cold  water,  but  this  is  proof  that  the  meat  will  be  more 
nutritious  and  better  flavored.  Stew  very  slowly,  for  the  first  half  hour  especially. 
Boil  an  hour  or  more,  guiding  yourself  by  size  and  toughness.  Serve  with  egg  or 
bread  sauce. 

FRIED  SPRING  CHICKEN 

Clean  and  disjoint,  then  soak  in  salt  water  for  about  2  hours;  put  in  frying  pan 
equal  parts  of  lard  and  butter,  enough  to  cover  chicken;  roll  each  piece  in  flour,  dip 
in  beaten  egg,  then  roll  in  cracker  crumbs  and  drop  into  boiling  fat;  fry  until 
browned  on  both  sides;  serve  on  flat  platter  garnished  with  sprigs  of  parsley;  pour 
most  of  the  fat  from  frying  pan;  thicken  remainder  with  browned  flour,  add  to  it  1 
cup  of  boiling  milk;  serve  in  gravy  bowl. 

51 


CUPID'S     BOOK 

CHICKEN  FRICASSEE 

Clean  and  disjoint  chicken;  wipe  each  piece;  put  in  pot,  cover  with  boiling  water 
and  simmer  till  tender;  to  the  liquor  add  %  cup  or  more  hot  diluted  milk,  thicken 
with  flour  dissolved  in  cold  water;  season  well;  boil  up  for  a  few  minutes;  serve 
with  dumplings  or  biscuit.  FRIED  CHICKEN 

A  chicken  for  frying  should  be  very  young,  but  if  there  are  doubts  as  to  its  age, 
before  cutting  it  up  parboil  it  for  10  minutes  in  water  that  has  been  slightly  salted. 
Sprinkle  with  salt  and  pepper  and  roll  them  in  flour;  fry  in  plenty  of  butter  till  done. 
It  takes  20  minutes  to  fry  them.  Put  the  chicken  on  a  platter,  make  a  gravy  by 
turning  off  some  of  the  fat  and  adding  %  cup  of  milk  and  %  cup  water  that  has  been 
thickened  with  1  tablespoon  of  flour;  pour  this  gravy  over  it;  or  the  gravy  can  be 
omitted  and  the  platter  can  be  garnished  with  crisp  lettuce  leaves. 

CHICKEN  CROQUETTES 

Cut  up  fine  any  kind  of  fowl,  season  with  salt,  pepper  and  butter,  a  little  onion; 
stir  in  2  fresh  eggs;  make  in  cakes,  dip  in  beaten  egg,  then  in  cracker  crumbs  and 
fry  in  boiling  lard  or  lard  and  butter  mixed. 

CHICKEN  POT  PIE 

Two  large  chickens  disjointed  and  boiled  in  2  quarts  water;  add  a  few  slices  salt 
pork;  season;  when  nearly  cooked,  add  crust  made  of  1  quart  flour,  4  teaspoons 
baking  powder,  1  teaspoon  salt;  stir  in  stiff  batter  with  water;  drop  into  kettle  while 
boiling;  cover  close  and  cook  25  minutes. 

CHICKEN  — SOUTHERN  STYLE 

Wash  your  chicken  thoroughly  in  soda  and  water;  dry  and  disjoint;  put  1%  cups 
of  cold  water  in  a  porcelain  pot  (Dutch  oven  preferred);  pack  chicken  in  closely; 
mince  2  small  onions,  1  kernel  garlic,  little  parsley  and  sprinkle  over  chicken;  cover 
closely  and  let  simmer  for  3  hours;  J/4  hour  before  done  season  with  salt  and  pepper. 
Don't  lift  cover  during  the  cooking.  When  done  remove  chicken  and  thicken  gravy 
with  a  little  flour.  WILD  DUCKS 

Nearly  all  wild  ducks  are  liable  to  have  a  fishy  flavor,  and  when  handled  by 
inexperienced  cooks,  are  sometimes  uneatable  from  this  cause.  Before  roasting  them 
guard  against  this  by  parboiling  them  with  a  small  carrot,  peeled,  put  within  each. 
This  will  absorb  the  unpleasant  taste.  An  onion  will  have  the  same  effect;  but 
unless  you  mean  to  use*onion  in  the  stuffing,  the  carrot  is  ^referable. 

ROAST  WILD  DUCKS 

Parboil  as  above  directed;  throw  away  the  carrot  or  onion;  lay  in  fresh  water  % 
hour;  stuff  with  bread  crumbs,  season  with  pepper,  sage,  salt  and  onion;  roast  until 
brown,  basting  for  half  the  time  with  butter  and  water,  then  with  drippings;  add  to 
the  gravy,  when  you  have  taken  up  the  ducks,  a  teaspoon  of  currant  jelly  and  a  pinch 
of  cayenne  pepper;  thicken  with  browned  flour  and  serve  in  a  tureen. 

RABBIT  PIE 

Cut  a  rabbit  into  7  pieces,  soak  in  salted  water  Vz  hour  and  stew  until  half  done 
in  enough  water  to  cover  it;  lay  slices  of  pork  in  the  bottom  of  a  pie  dish  and  upon 
these  a  layer  of  rabbit;  then  follow  slices  of  hard-boiled  egg,  peppered  and  buttered; 
continue  until  the  dish  is  full,  the  top  layer  being  bacon;  pour  in  the  water  in  which 
the  rabbit  was  stewed,  and  adding  a  little  flour,  cover  with  puff  paste;  cut  a  slit  in 
the  middle  and  bake  1  hour,  laying  paper  over  the  top  should  it  brown  too  fast. 

ROAST  TAME  DUCK 

Take  a  young  farmyard  duck  fattened  at  liberty,  but  cleansed  by  being  shut 
up  2  or  3  days  and  fed  barley  meal  and  water.  Pluck,  singe  and  empty;  scald  the 
feet,  skin  and  twist  around  on  back  of  bird;  head,  neck  and  pinions  must  be  cut  off, 
the  latter  at  first  joint,  and  all  skewered  firmly  to  give  the  breast  a  nice  plump 
appearance.  For  stuffing,  1  large  onion,  1  teaspoon  of  powdered  sage,  3  tablespoons 
of  bread  crumbs,  the  liver  of  a  duck  parboiled  and  minced  with  cayenne  pepper  and 
salt;  cut  fine  onions,  throwing  boiling  water  over  them  for  10  minutes;  drain  through 
a  gravy  strainer,  and  add  the  bread  crumbs,  minced  liver,  sage,  pepper  and  salt  to 
taste;  mix  and  put  inside  the  duck.  This  amount  is  for  1  duck;  more  onion  and 
more  sage  may  be  added,  but  the  above  is  a  delicate  compound.  Let  the  duck  be 
hung  a  day  or  two,  according  to  the  weather,  to  make  the  flesh  tender.  Roast  before 
a  brisk,  clear  fire;  baste  often,  and  dredge  with  flour  to  make  the  bird  look  frothy; 
serve  with  a  good  brown  gravy  in  the  dish,  and  apple  sauce  in  a  tureen.  It  takes 
about  an  hour. 

52 


SAUCES 


WHITE  SAUCE 

2  Cups   Milk  2  Tablespoons   Butter 

2  Tablespoons   Cornstarch  Salt  and  Pepper  to  Taste 

Rub  the  butter  and  cornstarch  together  and  add  the  cold  milk.  Place  over  a 
moderate  fire  and  stir  constantly  till  it  boils;  cook  thoroughly.  This  sauce  may  be 
used  for  vegetables.  For  fish,  add  hard-boiled  eggs,  either  chopped  or  sliced. 

CAPER  SAUCE 

2  Tablespoons  Butter  1   Teaspoon    Vinegar 

2  Tablespoons  Flour  3  Tablespoons    Capers 

1  Tablespoon   Cornstarch  Salt  and  Pepper  to  Taste 

2  Cups    Milk 

Rub  butter,  flour  and  cornstarch  to  a  paste.  Add  the  milk  and  stir  over  moderate 
fire  till  it  thickens.  Add  vinegar,  capers  and  seasoning.  Serve  with  lamb  or  mutton. 

VELVET  SAUCE 

4       Tablespoons  Butter  !/2  Cup   Mushroom    Liquor 

1'/2  Tablespoons   Flour  6     Whole    Peppers 
2       Tablespoons  Cornstarch  Salt  and   Dash  of  Nutmeg 

1       Quart  Chicken  or  Veal  Stock 

Combine  as  directed  in  white  sauce,  using  stock  in  place  of  milk.  Boil  20  minutes. 
Skim  and  simmer  for  1  hour.  Strain  and  season  if  necessary.  Add  a  few  drops  of 
kitchen  bouquet. 

TOMATO  SAUCE 
1    Pint  Tomatoes  1'/2  Tablespoons  Cornstarch 

1  Large   Slice  Onion  Salt  and  Pepper  to  Taste 

2  Tablespoons  Butter 

Directions:  Put  the  onion  and  bay  leaf  into  the  tomatoes  and  simmer  gently  20 
minutes.  Rub  through  a  strainer  and  add  to  the  butter  and  cornstarch  previously 
rubbed  together.  Stir  over  a  moderate  fire  till  it  boils  and  season  to  taste.  Cook 
thoroughly. 

LOBSTER  SAUCE 

1       Lobster  1    Pint   Boiling   Water 

1'/2  Tablespoons  Cornstarch  Lemon   Juice 

1/5    Teaspoon   Cayenne   Pepper 

Directions:  Cut  the  lobster  into  dice;  rub  the  "coral"  to  a  paste  with  part  of  the 
butter.  Make  a  sauce  of  the  cornstarch,  rest  of  butter  and  water;  add  the  coral  and 
season  to  taste  with  lemon  juice  and  salt;  simmer  5  minutes  and  strain  over  the  diced 
lobster.  Boil  up  once  and  serve. 

PARSLEY  SAUCE 

Make  a  white  sauce  and  add  chopped  parsley  and  a  little  lemon  juice.  Serve 
with  fish. 

POULETTE  SAUCE 

Add  a  cup  of  cream  and  the  yolks  of  2  eggs  beaten  together  until  they  are  light 
to  cream  sauce  and  a  little  paprika. 

NEWBURG  SAUCE 

Make  Poulette  Sauce.  As  soon  as  you  have  removed  it  from  the  fire  add  a  few 
tablespoons  of  white  grape  juice  and  dash  vinegar. 

CREAMED  CHICKEN  GRAVY 

Pour  desired  amount  of  milk  into  pan  where  chicken  has  been  fried.  Season  with 
butter,  salt  and  pepper,  and  thicken  with  cornstarch  rubbed  smooth  with  a  little 
cold  milk. 

ROAST  BEEF  SAUCE 

Remove  roast  from  pan  and  pour  off  all  the  fat  except  one  good  tablespoon.  Add 
one  tablespoon  of  cornstarch.  Put  over  the  fire  and  cook,  stirring  constantly  till 
well  browned.  Add  gradually,  stirring  all  the  time,  1  pint  of  boiling  water,  and  cook 
till  thick  and  smooth.  All  brown  gravies  may  be  made  from  this  recipe. 

HORSERADISH  SAUCE 

A  good-sized  stick  of  horseradish  is  required,  which  should  be  grated  into  a  bowl 
and  a  teaspoon  of  mustard,  a  little  salt,  %  pint  of  cream  and  vinegar  to  taste  added. 
Stir  all  well  together. 

53 


STUFFINGS 


CHESTNUT   STUFFING  FOR   POULTRY 

One  pint  fine  bread  crumbs,  1  pint  shelled  and  boiled  French  chestnuts  chopped 
fine,  salt,  pepper  and  chopped  parsley  to  season,  V%  cup  melted  butter. 

OYSTER  STUFFING  FOR  POULTRY 

Substitute  small  raw  oysters,  picked  and  washed,  for  chestnuts  in  above  recipe. 

CELERY  STUFFING 
Substitute  finely-cut  celery  for  chestnuts. 

STUFFING  FOR  TOMATOES,  GREEN  PEPPERS,  ETC. 

One  cup  dry  bread  crumbs,  J/5  teaspoon  salt,  V±  teaspoon  pepper,  1  teaspoon 
onion  juice,  1  tablespoon  chopped  parsley,  2  tablespoons  melted  butter.  Hominy,  rice 
or  other  cooked  cereal  may  take  the  place  of  crumbs. 

LAMB  AND  VEAL  STUFFING 

Three  cups  stale  bread  crumbs,  3  onions  chopped  fine,  1  teaspoon  salt,  Vn  tea- 
spoon white  pepper,  2  tablespoons  chopped  parsley,  Vz  cup  melted  butter  or  suet. 

STUFFING  FOR  PORK 

Three  large  onions  parboiled  and  chopped,  2  cups  fine  bread  crumbs,  2  tablespoons 
powdered  sage,  2  tablespoons  melted  butter,  or  pork  fat,  salt  and  pepper  to  taste. 

SAGE  STUFFING  FOR  GEESE  AND  DUCKS 

Two  chopped  onions,  2  cups  mashed  potatoes,  1  cup  bread  crumbs,  salt,  pepper 
and  powdered  sage  to  taste. 

POULTRY  STUFFING 

One  quart  stale  bread  crumbs,  salt,  pepper  and  powdered  thyme  to  season  highly, 
%  cup  melted  butter. 

BREAD  STUFFING  FOR  MEAT  OR  POULTRY 

Soak  1  quart  stale  bread  (in  pieces)  in  cold  water  and  squeeze  dry;  season  with 
1  teaspoon  salt,  %  teaspoon  pepper,  1  teaspoon  ginger,  %  teaspoon  poultry  seasoning 
and  %  teaspoon  onjon;  add  2  tablespoons  fat  drippings,  melted;  mix  thoroughly;  add 
an  egg,  slightly  beaten;  add  heart,  liver  and  tender  parts  of  gizzard  chopped  fine  and 
partially  boiled. 

TURKEY  STUFFING  — ST.  JAMES 

Chop  together  the  liver  of  the  turkey  and  1  small  onion;  stir  these  in  a  saucepan 
over  the  fire,  but  do  not  brown,  for  about '10  minutes;  then  mix  the  contents  into  a 
pound  of  sausage  meat;  when  thoroughly  mixed,  add  about  2  dozen  whole  chestnuts 
which  have  been  shelled,  blanched  and  cooked  until  tender  in  boiling,  salted  water. 

DUMPLINGS  FOR  STEWS 

One  and  one-half  cups  flour,  3  teaspoons  baking  powder,  2  tablespoons  butter, 
cut  through  with  a  fork,  %  teaspoon  salt  and  enough  milk  to  make  soft  dough;  drop 
small  spoons  into  boiling  stew;  water  just  to  the  top  of  the  meat;  cover  tightly  and 
let  boil  slowly  undisturbed  for  15  minutes.  Do  not  place  dumplings  on  top  of  each 
other. 


Start  Right  by  using— 

CLOROX 

—an  essential  in  the  household 


54 


Andrew  J.  Bloom,  Ph.  D. 

HEALER,  LECTURER,  TEACHER, 
ARTIST  AND  PIANIST 

Authorized    by     Christian    Philosophical    Institute 

643  16th  St.,  Oakland,  Calif. 
Phone  Oakland  9147 

Correspondence  Course  and  Ph.D.  Classes 
Taught.  Private  treatment  per  month, 
$10.00.  Personal  calls  at  residence,  $3.00. 
Out  of  town  calls,  charge  according  to 
distance. 

Prosperity  treatments  in  group,  $1.00  per 

month.     Hours,  9  A.  M.  to   5  P.  M.  or 

by  appointment 


In  connection  with  our  healing  department,  we  also  have  a 
large  stock  of  White  China  and  Statsuma.  Finest  stock  of 
vitrifiable  colors  and  lustres  in  America  in  any  quantity. 
Hand  Painted  China,  wholesale  and  retail.  Foreign  Stamps, 
Parchment  Shades,  etc.  Firing.  Designs  furnished  to  order. 

Thursday  Evening  8  o'clock 
LECTURE  AND  FREE   HEALING  MEETING 

Pacific  Building  (Ground  Floor) 
Sixteenth  and  Jefferson  Streets,  Oakland 

Nature's  Way,  all  Unity  publications,  Impersonal  Life  and  a  full  line  of 
Metaphysical  and  Occult  books.    Fine  slock  of  Motto  Cards 


55 


SALADS 


IDEAS  IN  SALADS 

Prepare  celery  stalks  very  carefully  by  removing  the  stringy  fiber  until  entirely 
free  from  shreds;  chop  quite  fine,  and  to  2  cups  of  celery  add  2  cups  of  chopped 
lettuce,  the  latter  crisp  and  fresh  as  possible;  season  with  salt,  pepper  and  thyme, 
vinegar,  olive  oil,  bay  leaf;  if  possible,  add  ^  teaspoon  shoyu,  or  Japanese  sauce, 
which  greatly  improves  the  flavor;  mix  all  thoroughly  and  then  add  crab,  shrimp, 
sardine,  spiced  mackerel  or  halibut  filling.  Boiled  halibut,  chilled  in  salt  water, 
makes  a  good  combination  with  crab,  and  when  broken  into  small  portions  and 
allowed  to  stand  for  1  hour  or  so,  in  the  same  salt  water  with  crab,  can  with  difficulty 
be  distinguished  from  the  crab  itself.  For  sardine,  potato  and  meat  salads,  a  table- 
spoon of  onion  juice  is  desirable. 

Make  mayonnaise  dressing  by  using  the  yolks  of  3  or  4  eggs,  according  to  the 
quantity  desired,  and  after  beating  add,  drop  by  drop,  pure  olive  oil,  stirring  con- 
stantly until  the  mixture  begins  to  thicken;  then  a  larger  quantity  of  oil  may  be 
stirred  in  until  the  mixture  becomes  of  proper  consistency,  about  like  heavy  cream; 
do  not  season  until  thickened  for  fear  of  curdling.  Salt  very  sparingly,  and  if  desired 
sift  in  a  little  cayenne  pepper,  a  few  drops  of  lemon,  2  teaspoons  of  spiced  mustard 
vinegar  from  mustard  pickles. 

CHICKEN  SALAD 

Cut  cold  roast  or  boiled  chicken  in  small  dice;  add  celery  cut  fine;  season  with 
salt  and  pepper;  mix  with  French  dressing  and  put  aside  for  an  hour  or  more;  just 
before  serving  stir  in  some  mayonnaise  slightly  thinned  with  lemon  juice  or  French 
dressing;  arrange  on  lettuce  leaves  and  cover  with  thick  mayonnaise. 

CRAB  SALAD 

One  pint  of  crab  meat,  2  stalks  of  celery,  cut  fine,  1  hard-boiled  egg,  chopped 
fine,  and  1  tomato  cut  into  small  pieces;  season  with  salt,  pepper  and  vinegar;  mix 
in  salad  bowl,  garnishing  it  with  crisp  leaves  of  lettuce;  dress  with  mayonnaise 
dressing. 

EGG  SALAD 

Cut  hard-boiled  eggs  in  half  lengths,  rub  their  yolks  through  a  sieve,  mix  with 
equal  weight  of  Parmesan  cheese,  season  with  chopped  chives,  pepper  and  salt,  and 
enough  butter  to  moisten;  fill  the  whites  with  this  mixture,  serve  on  lettuce  and 
garnish  with  sliced  tomatoes. 

HOT  SLAW 

Pick  off  the  bad  leaves  from  head  of  small  cabbage;  slice  or  cut  the  cabbage  very 
thin;  scald  it  5  minutes  in  2  quarts  of  boiling  water  and  drain  through  a  colander; 
mix  it  well  with  a  sauce  made  of  V±  cup  of  hot  vinegar,  1  cup  of  sour  cream,  yolks  of 
2  eggs,  3  tablespoons  of  oil,  salt  and  pepper  to  taste. 

COLD  SLAW 

Chop  or  shred  a  small  white  cabbage;  prepare  a  dressing  in  the  proportion  of  1 
tablespoon  of  oil  to  4  of  vinegar,  1  teaspoon  mustard,  salt  and  sugar  and  pepper;  pour 
over  the  salad,  adding,  if  you  choose,  3  tablespoons  of  minced  celery;  toss  up  well 
and  put  in  a  glass  bowl. 

POTATO  SALAD 

Four  large  potatoes,  %  a  small  onion,  a  little  celery,  chopped  fine.    If  the  potatoes 
have  been  boiled  in  their  skin  they  are  better.     The  dressing  consists  of  1  cup  of 
cream,  1  tablespoon  of  cornstarch,  1  egg,  2  tablespoons  of  butter,  3  tablespoons  of 
vinegar,  %  teaspoon  of  mustard,  1  of  sugar,  salt  and  pepper  to  taste. 
CRAB  MEAT  A  LA  NEWBURG 

Clean  and  pick  2  nice  large  fresh  crabs;  place  in  a  saucepan  about  1  ounce  of 
butter;  when  melted,  add  the  picked  crab  meat;  season  with  %  pinch  of  cayenne 
pepper,  2  pinches  of  salt;  let  simmer  slowly  for  2  minutes,  then  add  cream  to  just 
cover  it;  let  come  to  a  boil;  place  3  yolks  of  eggs  in  a  bowl  with  Ys  cup  milk;  beat 
well  together  and  add  it  to  the  crab;  stir  gently  for  a  few  minutes  till  it  thickens, 
but  do  not  boil;  serve  in  a  hot  casserole  or  tureen.  Serve  thin  slices  of  freshly-made 
hot  toast  on  the  side. 

Same  recipe  for  shrimp  or  lobster  a  la  Newburg. 

56 


CUPID'S     BOOK 


FRENCH  DRESSING 

Mix  %  teaspoon  of  salt,  dash  of  white  pepper,  3  tablespoons  olive  oil;  stir  for 
few  minutes,  then  gradually  add  1  tablespoon  vinegar,  stirring  rapidly  until  mixture 
is  slightly  thickened  and  vinegar  cannot  be  noticed.  Mixture  will  separate  in  about 
20  minutes. 

LOBSTER  SALAD 

Cut  the  lobster  into  small  squares  and  season  with  2  tablespoons  of  vinegar,  2  of 
oil,  salt  and  pepper  to  taste  and  let  it  stand  in  a  cool  place  for  an  hour;  when  ready 
to  serve  line  the  salad  bowl  with  crisp  lettuce  leaves,  and  after  mixing  the  lobster 
thoroughly  with  mayonnaise  place  it  on  the  lettuce;  serve  with  toasted  crackers  and 
cheese. 

MAYONNAISE  DRESSING 

Put  the  yolk  of  1  egg  into  1  cup  with  salt-spoon  of  salt  and  beat  until  light,  % 
teaspoon  of  mustard  and  beat  again;  then  add  olive  oil,  drop  by  drop,  then  a  few 
drops  of  vinegar  and  the  same  of  lemon  juice;  continue  this  process  until  the  egg  has 
absorbed  a  little  more  than  %  a  teacup  of  oil;  finish  by  adding  a  very  little  cayenne 
pepper  and  sugar. 

FRUIT  SALAD 

Mix  %  cup  chopped  walnuts,  2  apples,  sliced  thin,  %  cup  chopped  celery  and 
lettuce  leaves  and  serve  with  cooked  salad  dressing. 

NUT  SALAD 

Take  equal  portions  of  English  walnut,  hickorynut  and  pecan  meats;  add  twice 
as  much  chopped  celery  as  nut  meats;  pour  over  all  a  good  salad  dressing  and 
serve  at  once  on  lettuce  leaves. 

THREE-MINUTE  MAYONNAISE 

Mix  %  teaspoon  salt,  pinch  cayenne  or  paprika  and  Vs  teaspoon  mustard  in  a 
bowl;  add  2  teaspoons  lemon  juice  or  vinegar  and  carefully  put  in  1  whole  egg  and  1 
egg  yolk  so  as  not  to  break  yolk;  pour  in  %  cup  salad  oil  and  beat  with  an  egg  beater 
until  blended;  continue  until  the  oil  is  all  added. 


DIAMONDS 

JEWELRY 
AND 


/ 


SILVERWARE 


Gifts  that  are  always  welcome.  Handed 
down  from  one  generation  to  another 
and  are  everlasting. 


A.  F.  EDWARDS 

1227-29  Broadway 


Oakland's  Jeweler 
Since  1879 


Forty-five    Years 


57 


For  the  Young  Bride 


Start  her  out  right — by  buy- 
ing a  SPARK  LIDTOP 
RANGE  for  her  convenience 
and  comfort.  This  will  teach 
her  true  economy,  as  she  can 
cook  a  whole  meal  with  the 
aid  of  one  burner.  Ask 
about  this  feature. 


ALL  QUALITY  STOVES  AND  RANGES 


The  SPARK  LIDTOP  RANGE  will  make  her  cooking  hours  easier.  The 
smooth,  flat  top  prevents  vessels  from  tipping — accommodates  six  pans 
— and  is  as  easily  cleaned  as  a  dish.  The  kitchen  heater  and  warming 
oven  are  two  extra  big  features  which  will  win  the  young  bride's  favor. 

Sold  in  Oakland  by 

JACKSON  FURNITURE  CO.,  14th  and  Clay 
M.  STULSAFT  CO.,  339 13th  Street 


58 


FISH  AND  SHELL  FISH 


TO  FRY  FISH 

After  the  fish  is  well  cleansed,  lay  it  on  a  folded  towel  and  dry  out  all  the  water; 
when  well  wiped  and  dry,  roll  it  in  wheat  flour,  rolled  crackers,  grated  stale  bread  or 
cornmeal,  whichever  may  be  preferred;  have  a  thick-bottomed  frying  pan  with  plenty 
of  sweet  lard  salted  (a  tablespoon  of  salt  to  each  pound  of  lard)  for  fresh  fish  which 
have  not  been  previously  salted;  let  it  become  boiling  hot,  then  lay  the  fish  in  it  fry 
gently  until  one  side  is  a  fine,  delicate  brown,  then  turn  the  other;  when  both  are 
done  take  it  up  carefully  and  serve  quickly,  or  keep  it  covered  with  a  tin  cover,  and 
set  the  dish  where  it  will  keep  hot. 

TO  BROIL  FISH 

Rub  the  bars  of  your  gridiron  with  dripping  or  a  piece  of  beef  suet  to  prevent  the 
fish  from  sticking.  Put  a  good  piece  of  butter  into  a  dish,  enough  salt  and  pepper  to 
season  the  fish;  lay  the  fish  on  it  when  it  is  broiled,  and  with  a  knife  put  the  butter 
over  every  part;  serve  very  hot. 

TO  BAKE  FISH  WHOLE 

Cut  off  the  head  and  split  the  fish  down  nearly  to  the  tail;  prepare  a  dressing 
of  bread,  butter,  pepper  and  salt;  moisten  with  a  little  water;  fill  the  dish  with  this 
dressing  and  bind  it  together  with  a  piece  of  string;  lay  the  fish  on  a  bake-pan  and 
pour  round  it  a  little  water  and  melted  butter;  baste  frequently.  A  good-sized  fish 
will  bake  in  an  hour.  Serve  with  the  gravy  of  the  fish,  drawn  butter. 

BROILED  SALT  MACKEREL 

Freshen  by  soaking  it  over  night  in  water,  being  careful  that  the  skin  lies  upper- 
most; in  the  morning  dry  it  without  breaking;  cut  off  the  head  and  tip  of  the  tail; 
place  it  between  the  bars  of  a  buttered  fish-gridiron  and  broil  to  a  light  brown;  lay  it 
on  a  hot  dish,  and  dress  with  a  little  butter,  pepper  and  lemon  juice  and  vinegar. 

CODFISH  BALLS 

Put  fish  in  cold  water,  set  on  back  of  stove;  when  water  gets  hot,  pour  off  and 
put  cold  on  again  until  fish  is  sufficiently  fresh;  then  pick  it  up;  boil  potatoes  and 
mash  them;  mix  fish  and  potatoes  together,  while  potatoes  are  hot,  taking  2/3  pota- 
toes and  1/3  fish;  put  in  plenty  of  butter;  make  into  balls  and  fry  in  plenty  of  lard; 
have  lard  hot  before  putting  in  balls.  Variation  may  be  had  by  rolling  each  ball  in 
beaten  egg,  then  in  dry  bread  crumbs  before  frying. 

BOILED  SALMON 

Sew  as  many  pounds  as  desired  up  in  a  cheese-cloth  bag  and  boil  for  15  minutes 
to  the  pound,  in  slightly  salted  water.  When  done,  take  out  and  lay  upon  a  dish, 
being  careful  not  to  break  the  fish. 

CREAM  SAUCE 

Prepare  a  small  cup  of  cream  sauce,  in  which  has  been  stirred  a  teaspoon  of 
minced  parsley  and  the  juice  of  %  of  a  lemon.  Pour  over  the  salmon  and  serve. 
Garnish  with  parsley.  The  choicest  portion  of  the  salmon  is  that  at  the  center  and 
toward  the  tail. 

CREAMED   FISH 

Pick  (not  shred)  1  cup  of  codfish;  place  in  a  spider  and  fill  and  cover  with  cold 
water;  stir  a  moment  over  the  fire  and  pour  off  the  water;  stand  on  the  stove;  coyer 
the  fish  with  1%  pints  of  milk,  also  a  large  tablespoon  of  butter;  stir  into  1  cup  milk 
2  tablespoons  of  flour  and  when  the  milk  on  the  stove  is  about  to  boil  mix  this  with 
it;  when  the  mixture  has  thickened  stand  where  it  will  boil  no  longer  and  stir  into  it 
1  egg.  Serve  at  once. 

FISH  BALLS 

The  remnants  of  any  cold  fish  can  be  used  by  breaking  the  fish  to  pieces  with  a 
fork,  removing  all  the  bones  and  skin  and  shredding  very  fine;  add  an  equal  quantity 
of  mashed  potatoes;  make  into  a  stiff  batter  with  a  piece  of  butter  and  some  milk 
and  a  beaten  egg;  flour  your  hands  and  shape  the  mixture  into  balls;  fry  in  boiling 
lard  or  drippings  to  a  light  brown. 

CHAFING  DISH  RECIPE 

Skin  the  fish  and  lay  on  brown  paper  for  a  few  minutes;  then  dip  in  beaten  egg 
and  roll  in  finely  powdered  cracker  crumbs;  place  butter  in  a  chafing  dish  so  that 

59 


CUPID'S     BOOK 

when  melted  it  will  cover  bottom  of  the  dish  to  the  depth  of  %  of  an  inch;  when 
hot,  place  the  sardines  in  and  cook  until  nicely  browned,  being  careful  not  to  let  them 
burn.  Serve  on  a  lettuce  leaf  with  mayonnaise  dressing. 

FRIED  OYSTERS 

Twenty-four  large  oysters,  1  teaspoon  salt,  %  teaspoon  pepper,  y>  cup  bread 
crumbs,  1  egg.  Clean  and  drain  select  oysters;  roll  in  bread  crumbs,  seasoned  with 
salt  and  pepper;  let  stand  15  minutes  or  more,  then  dip  in  beaten  egg,  roll  in  crumbs 
again,  let  stand  again  15  minutes  or  more  in  a  cool  place,  and  fry  1  minute  or  until 
golden  brown  in  deep  fat;  drain  on  paper;  serve  on  hot  platter  and  garnish  with 
parsley,  sliced  pickle  or  lemon.  Serve  with  French  fried  potatoes. 

Fancy  Fry  for  Bride  and  Groom 

Fry  1  dozen  Eastern  oysters;  beat  4  eggs,  put  in  pan  with  oysters  and  cook 
together;  serve  on  buttered  toast. 

Fancy  Roast 

Cook  12  Eastern  oysters  in  their  own  juice;  add  butter,  pepper,  salt  and  Vz  tea- 
cup of  catsup;  let  it  come  to  a  boil;  serve  in  hot  dish  on  buttered  toast. 

Pepper  Roast 

Follow  recipe  for  Fancy  Roast,  adding  to  it  a  tablespoon  of  green  peppers, 
chopped  very  fine. 

Hangtown  Fry 
Spread  flat  omelette  with  thin  broiled  bacon;  cover  with  fried  oysters. 

ESCALLOPED  OYSTERS 

Dip  oysters  in  cornmeal;  put  back  in  shell,  pour  a  little  drawn  butter  over  them 
and  lay  a  small  strip  of  bacon  on  top  of  each  oyster;  bake  3  minutes  and  serve 
in  shell. 

DEVILED  CRAB 

One  cup  crab  meat,  picked  from  shells  of  well-boiled  crabs;  2  tablespoons  fine 
bread  crumbs  or  rolled  crackers,  yolk  2  hard-boiled  eggs,  chopped,  juice  of  a  lemon, 
%  teaspoon  mustard,  a  little  cayenne  pepper  and  salt,  1  cup  good  drawn  butter;  fill 
scallop  shells — large  clam  shell  will  do — with  mixture;  sift  crumbs  over  top,  heat  to 
slight  brown  in  quick  oven. 

CREAMED  CRAB 

Melt  Vz  inch  slice  of  butter,  add  %  cup  flour;  stir  all  the  time;  to  this  add  4  cups 
of  milk;  season  with  salt,  red  pepper  and  1  tablespoon  Worcestershire  sauce;  cook 
10  minutes;  add  the  picked  meat  of  3  crabs  and  a  small  bottle  of  mushrooms;  let  it 
come  to  a  boil  once.  Serve  in  ramikins. 

LOBSTER  A  LA  LOUIE  (For  Eight  Persons) 

Select  a  choice  lobster  or  2,  about  4  pounds  in  all;  but  it  lengthwise,  clean  and 
wash,  dry  it  well  in  a  towel;  then  cut  into  %  slices  and  put  in  cool  place;  prepare  3 
heads  of  lettuce  (the  harder  the  better);  remove  the  loose  leaves  and  keep  for 
garnishing;  then  shred  up  the  solid  heads,  dip  in  water  and  take  out  right  away  and 
drain. 

Louie  Dressing 

Six  green  spring  onions,  chopped  very  fine;  the  same  amount  of  very  tender 
celery,  chopped  very  fine;  twice  the  amount  of  green  peppers,  chopped  very  fine; 
%  teaspoon  of  paprika,  1  cup  of  mayonnaise,  1  cup  Chili  sauce,  1  cup  tomato  catsup, 
2  teaspoons  Worcestershire  sauce,  salt  to  taste;  mix  well;  arrange  the  lettuce  leaves 
on  a  large  platter,  lay  the  shredded  lettuce  in  the  center  and  arrange  the  sliced 
lobster  upon  it;  garnish  with  a  little  mayonnaise,  paprika  and  boiled  eggs,  quartered, 
olives,  pickles  and  the  legs  of  the  lobster;  serve  the  dressing  on  a  side  dish  and 
serve  as  cold  as  possible. 

Same  recipe  for  Crab  and  Shrimp  a  la  Louie. 

LOBSTER  PATTIES 

Cut  into  small  pieces  tail  part,  2  boiled  lobsters;  season  well  with  pepper,  salt 
and  a  little  lemon  juice;  dissolve  2  tablespoons  cornstarch  in  a  little  cold  milk  and 
turn  into  1  pint  of  boiling  milk;  after  it  has  thickened  add  butter  and  cook  until  quite 
thick;  stir  lobster  into  this  mixture  and  heat  through;  fill  patty  shells  which  have 
been  heated. 

60 


VEGETABLES 


HINTS  ON  COOKING  AND  SERVING 

Vegetables  should  be  boiled  in  soft  water,  if  obtainable.  The  water  should  only 
be  allowed  to  come  to  a  boil  before  putting  in  the  vegetables.  It  is  best  to  boil 
vegetables  by  themselves  and  to  boil  quickly.  When  done,  take  them  up  immediately 
and  drain. 

In  cooking  all  vegetables,  a  teaspoon  of  salt  for  each  2  quarts  of  water  is  allowed. 
Most  vegetables  are  eaten  dressed  with  salt,  pepper  and  butter,  but  sometimes  a 
piece  of  lean  pork  is  broiled  with  them,  which  seasons  them  sufficiently. 

In  stewing  or  boiling,  always  add  vegetables  to  boiling  water. 

Salt  (1  teaspoon  to  each  quart  of  water)  may  be  added  to  the  water  in  which  all 
green  vegetables,  potatoes  or  onions  are  cooked.  Do  not  add  salt  to  parsnips,  salsify, 
carrots  or  turnips  or  other  underground  vegetables  until  after  cooking.  Do  not  allow 
vegetables  to  boil  too  rapidly — it  dissipates  the  flavor  and  spoils  the  color.  Cook  in 
a  vessel  without  a  cover. 

SWEET  POTATOES  — SOUTHERN  STYLE 

Four  boiled  sweet  potatoes,  V±  pound  butter,  1  tablespoon  water,  lemon  juice,  }4 
cup  brown  sugar.  Skin  boiled  potatoes  and  quarter;  place  in  baking  dish,  with  butter 
on  top;  sprinkle  with  the  brown  sugar;  add  the  water  and  a  little  lemon  juice;  brown 
in  oven  and  serve  hot. 

GLAZED  SWEET  POTATOES 

Six  medium-sized  potatoes,  %  cup  sugar,  %  cup  water,  3  tablespoons  butter. 
Wash  and  pare  potatoes;  cook  10  minutes  in  boiling  water;  drain,  cut  in  halves 
lengthwise  and  put  in  a  buttered  pan;  make  a  syrup  by  boiling  3  minutes  the  sugar 
and  water;  add  butter;  brush  potatoes  with  syrup  and  bake  15  minutes,  beating 
twice  with  remaining  syrup. 

SPINACH  WITHOUT  WATER 

The  following  method  is  very  little  known  and  has  the  advantage  of  preserving 
all  the  nutriment  in  the  spinach  and  avoiding  the  use  of  boiling  water:  Having 
washed  and  drained  the  spinach  very  thoroughly,  cut  it  up  in  coarse  pieces  and  put 
it  in  a  saucepan  in  which  you  have  heated  3%  ounces  of  butter  to  every  pound  of 
spinach;  add  salt,  grated  nutmeg  and  cook  sharply. 

SPINACH  "AU  NATURAL" 

Having  cooked  the  spinach  in  salt  water  as  before,  wash  and  drain  the  leaves 
carefully,  then  remove  all  water  and  give  them  a  few  strokes  with  the  knife  without 
chopping  them  up;  put  them  into  a  frying  pan  in  which  you  have  heated  some  butter; 
salt  to  taste  and  serve  very  hot.  This  method  of  preparing  spinach  is  very  much 
appreciated  in  Italy,  where  they  add  filets  of  anchovies  to  it. 

DUCHESSE  POTATOES 

Take  freshly  boiled  and  mashed  potatoes  or  some  that  are  left  over;  add  to  them 
the  beaten  yolk  of  egg;  place  in  a  greased  tin  and  form  in  balls,  hearts  or  flat  cakes; 
brush  with  the  beaten  white  and  brown  in  oven. 

POTATOES  WITH  CHEESE 

Hash  8  cold  boiled  potatoes,  mix  them  with  Vz  cup  milk,  %  ounce  of  good  butter, 
a  pinch  of  salt  and  pepper  and  a  very  small  dash  of  grated  nutmeg;  place  them  in  a 
dish,  sprinkle  over  them  2  tablespoons  of  grated  American  cheese,  2;  tablespoons  of 
grated  bread  crumbs,  a  large  teaspoon  of  melted  butter  and  brown  in  the  oven  for 
10  minutes. 

BAKED  PEPPERS 

Cold  rice  and  stewed  tomatoes  can  be  made  into  a  delicate  filling  for  peppers  by 
seasoning  highly  with  spices  and-  a  little  onion.  These  can  either  be  baked  directly  or 
can  first  be  fried  in  hot  butter  or  olive  oil,  then  put  in  a  baking  dish  covered  with  a 
cup  of  white  stock  and  baked  for  %  hour  or  more.  All  baked  peppers  are  better 
when  cooked  in  stock. 

BAKED  POTATOES 

Select  smooth,  medium-sized  potatoes  and  wash  with  a  brush;  place  in  a  dripping 
pan  and  bake  in  a  hot  oven  40  minutes,  or  until  soft;  remove  from  oven  and  serve 
while  hot. 

61 


CUPID'S     BOOK 

BOILED  POTATOES 

Select  potatoes  of  uniform  size;  wash,  pare  and  drop  at  once  into  cold  water  to 
prevent  their  being  discolored;  soak  Vz  hour  in  fall  and  1  to  2  hours  in  winter  and 
spring;  cook  in  salted  water  until  soft.  For  7  potatoes  allow  1  tablespoon  salt,  and 
boiling  water  to  cover. 

LYONNAISE  POTATOES  — NO.  1 

Cook  1  onion  thickly  sliced  in  3  tablespoons  butter  until  delicately  browned; 
remove  onion  and  keep  in  a  warm  place;  add  3  cups  cold  boiled  potatoes,  cut  in 
Alices;  sprinkle  with  salt,  pepper  and  stir  until  well  mixed  with  butter;  press  to  one 
side  of  spider  and  let  brown  richly  underneath,  then  sprinkle  onions  over  potatoes; 
let  heat  thoroughly;  turn  on  a  hot  serving  platter,  top  side  down;  sprinkle  with  finely 
chopped  parsley.  Cooking  the  onion  separately  lessens  the  danger  of  burning. 

LYONNAISE  POTATOES  —  NO.  2 

One  pint  boiled  potatoes,  cold,  Vz  teaspoon  salt,  pinch  of  pepper,  1  teaspoon 
chopped  onion,  2  tablespoons  beef  dripping  or  butter,  2  tablespoons  chopped  parsley. 
Cut  the  potatoes  into  slices,  season  with  the  salt  and  pepper;  fry  the  onions  in  the 
dripping  till  light  brown;  put  in  the  potato  and  cook  till  it  has  taken  up  the  fat;  add 
the  chopped  parsley  and  serve. 

ARTICHOKE  SAUTE 

Cut  6  fine,  green  artichokes  into  quarters  and  remove  the  chokes;  trim  the  leaves 
neatly  and  parboil  them  5  minutes  in  salted  water;  drain;  lay  them  in  a  casserole, 
season  with  salt,  pepper  and  }4  cup  butter;  V±  cup  mushrooms,  chopped  fine,  may  be 
added;  cover  and  cook  in  a  moderate  oven  25  minutes.  Serve  with  any  desired  sauce; 
Hollandaise  is  best. 

BAKED  BEANS 

One  quart  navy  means,  %  pound  fat  salt  pork  or  1%  pounds  brisket  of  beef,  *fa 
tablespoon  mustard,  1  tablespoon  salt,  2  tablespoons  molasses,  3  tablespoons  sugar, 
1  cup  boiling  water.  Wash,  pick  beans  over,  cover  with  cold  water  and  let  soak  over 
night;  in  the  morning  cover  with  fresh  water,  heat  slowly  and  let  cook  just  below 
the  boiling  point  until  the  skins  burst,  which  is  best  determined  by  taking  a  few  on 
the  tip  of  the  spoon  and  blowing  over  them;  if  done,  the  skins  will  burst;  when  done, 
drain  beans  and  put  in  pot  with  the  brisket  of  beef;  if  pork  is  used,  scald  it,  cut 
through  the  rind  in  %-inch  strips,  bury  in  beans,  leaving  rind  exposed;  mix  mustard, 
salt,  sugar,  molasses  and  water  and  pour  over  beans  and  add  enough  more  water  to 
cover  them;  cover  pot  and  bake  slowly  6  or  8  hours;  uncover  pot  the  last  hour  so 
that  pork  will  brown  and  crisp. 

BRUSSELS  SPROUTS 
For  Six  Persons.    Time  of  Preparation,  Two  Hours 

Three  pounds  Brussels  sprouts,  3  ounces  butter,  1  tablespoon  flour,  1  pint  stock, 
a  pinch  of  nutmeg,  a  pinch  of  carbonate  of  soda,  a  pinch  of  pepper,  salt,  1  teaspoon 
chopped  parsley,  %  teaspoon  chopped  onion.  Throw  the  sprouts,  after  removing  the 
outer  leaves,  into  3  quarts  boiling  water,  with  salt  and  a  pinch  of  carbonate  of  soda; 
after  bringing  up  to  the  boil  again,  take  the  sprouts  out  and  drain  on  a  sieve  and  then 
on  a  dry  cloth,  so  that  no  water  remains  in  them;  brown  an  ounce  of  butter  with  the 
flour  and  sugar,  add  the  stock,  chopped  onion  and  parsley,  pepper,  nutmeg  and  the 
remaining  butter;  boil  up  well,  then  put  in  the  sprouts  and  allow  all  to  simmer  gently 
for  half  an  hour. 

SPINACH  COOKED  IN  BUTTER 

Cook  the  spinach  leaves  in  a  pan  with  salted  water;  wash  them  freely  with  water 
to  remove  the  sand  which  they  may  contain  completely;  drain  them,  press  out  the 
moisture  and  chop  them  up  very  fine;  heat  some  butter  in  a  saucepan,  add  the 
chopped  spinach;  stir  them  up  with  a  long  wooden  spoon,  adding  a  little  butter;  this 
will  work  out  all  the  moisture;  season  them  to  taste  with  salt  and  a  little  scraped 
nutmeg,  finished  by  adding  \Vz  ounces  of  fine  butter. 

BOILED  ASPARAGUS 

Cut  off  lower  parts  of  stalks  as  far  down  as  they  will  snap;  untie  bunches,  wash, 
remove  scales  and  tie  again;  cook  in  boiling  salted  water  about  15  minutes  or  until 
soft,  leaving  the  tips  out  of  the  water  for  the  first  10  minutes;  drain,  rtemove  string 
and  spread  with  butter,  allowing  1%  tablespoons  butter  to  each  bunch  of  asparagus. 
This  vegetable  is  often  broken  into  small  pieces  for  boiling,  allowing  the  tips  to  cook 
a  shorter  time  than  the  remainder  of  the  stock. 

62 


CUPID'S     BOOK 

BOILED  GREEN  CORN 

After  removing  husks  and  threads,  boil  from  10  to  20  minutes  in  clear  water; 
take  from  water  and  place  on  platter  covered  with  napkin,  drawing  corners  of  napkin 
over  corn,  or  it  may  be  cut  from  cob  and  seasoned  with  salt  and  butter. 

CORN  A  LA  SOUTHERN 

To  1  can  chopped  corn  add  2  eggs,  slightly  beaten,  1  teaspoon  salt,  %  teaspoon 
pepper,  1%  tablespoons  melted  butter  and  1  pint  milk;  put  into  a  buttered  baking  dish 
and  leave  in  a  slow  oven.  • 

STRING  BEANS 

Remove  strings  and  break  in  1-inch  pieces;  wash  and  cook  in  clear  water,  adding 
salt  last  Vz  hour;  drain  reasonably  dry  and  add  butter. 

BAKED  CAULIFLOWER 

One  and  one-half  pounds  cauliflower,  2  ounces  butter,  1  gill  milk,  %  tablespoon 
meat  extract,  2  tablespoons  flour,  a  pinch  of  ground  mace.  Boil  the  cauliflower;  heat 
1%  ounces  butter  and  2  tablespoons  flour  to  a  golden  brown;  add  the  milk  and  % 
pint  of  the  water  in  which  the  cauliflower  has  been  boiled  with  %  teaspoon  meat 
extract  dissolved  in  it;  boil  this  sauce  till  thick,  then  flavor  with  ground  mace;  strain 
,  and  pour  over  the  cauliflower,  which  has  been  placed  in  a  deep  dish;  melt  the  rte- 
maining  %  ounce  butter,  pour  it  over,  sprinkle  with  grated  Parmesan  cheese  and 
bake  in  a  hot  oven,  standing  the  dish  in  a  pan  of  boiling  water. 

ESCALLOPED   CORN 

Six  ears  of  cooked  corn  or  1  can  of  corn,  Vi  cup  corn  liquid,  3  tablespoons  milk, 
1  teaspoon  sugar,  1  teaspoon  salt,  %  teaspoon  pepper,  2  tablespoons  flour,  1  cup 
bread  crumbs,  1  tablespoon  butter.  Cut  fresh  boiled  corn,  too  old  to  serve  on  cobs, 
from  the  cob,  or  use  the  pulp  of  1  can  of  corn;  mix  corn  with  the  salt,  pepper,  flour 
and  sugar  and  add  the  liquids;  melt  the  butter,  mix  with  the  bread  crumbs  and  cover 
bottom  of  a  pudding  dish  with  half  of  the  crumbs;  add  the  corn  mixture  and  cover 
with  the  rest  of  the  crumbs;  bake  in  a  moderate  oven  about  20  minutes  and  serve 
hot  in  pudding  dish. 

MACARONI  WITH  TOMATOES  AND  MUSHROOMS 

One-half  pound  macaroni,  2  quarts  boiling  water,  2  teaspoons  salt,  1  tablespoon 
butter,  1  small  onion,  cut  fine,  1  teaspoon  flour,  cup  of  hot  beef  or  chicken  stock,  1 
pint  stewed  tomatoes,  1  tablespoon  finely  chopped  mushrooms,  1  teaspoon  salt, 
cayenne  pepper,  1  teaspoon  parsley,  chopped,  3  tablespoons  grated  Parmesan  cheese. 
Add  salt  and  then  the  macaroni  to  the  boiling  water;  let  boil  20  minutes,  stirring  to 
avoid  sticking  to  the  bottom  of  the  kettle;  drain  in  colander;  pour  1  cup  of  cold  water 
through  it,  then  return  to  cleared  kettle. 

POTATO   PANCAKES 

Six  raw  grated  potatoes,  3  whole  eggs,  a  pinch  of  baking  powder,  1  tablespoon 
flour,  a  little  milk.  Peel  large  potatoes  and  soak  several  hours  in  cold  water;  grate, 
drain  and  for  every  pint  allow  2  eggs,  about  1  tablespoon  flour,  %  teaspoon  salt,  a 
little  pepper;  beat  eggs  well  and  mix  with  the  rest  of  the  ingredients;  drop  by  spoons 
on  a  hot  buttered  spider  in  small  cakes;  turn  and  brown  on  both  sides.  Serve  with 
apple  sauce  or  catsup. 

O'BRIEN   POTATOES 

Fry  3  cups  potato  cubes  in  deep  fat;  drain  on  brown  paper,  and  sprinkle  with 
salt;  cook  a  slice  of  onion  in  1%  tablespoons  butter  about  3  minutes;  remove  the 
onion  and  add  to  butter  3  pimentoes  (canned),  cut  fine;  when  this  is  thoroughly 
heated,  add  potatoes,  stir  well  and  serve  hot  with  parsley. 

MEXICAN  STUFFED  CHILI 

Six  green  peppers,  1  onion,  chopped  fine,  2  tablespoons  of  butter,  4  tablespoons 
of  chopped  mushrooms,  J^  cup  brown  sauce,  3  tablespoons  bread  crumbs,  4  table- 
spoons lean  raw  ham,  chopped,  salt,  pepper  and  buttered  bread  crumbs.  Cut  a  slice 
from  stem  end  of  each  pepper,  remove  the  seeds  and  parboil  peppers  about  15  min- 
utes; cook  onion  in  butter  3  minutes,  add  mushrooms  and  ham,  cook  a  minute,  then 
add  brown  sauce  and  crumbs;  cool  the  mixture;  put  into  peppers,  cover  with  buttered 
bread  crumbs,  salt  and  bake  10  minutes.  Serve  on  toast  with  brown  sauce. 

FRIED  PARSNIPS 

Boil  until  tender,  scrape  off  the  skin  and  cut  in  lengthwise  slices;  dredge  with 
flour  and  fry  in  hot  drippings,  turning  when  one  side  is  browned. 

63 


CUPID'S     BOOK 

BAKED  WINTER  SQUASH 

Cut  in  3-inch  squares;  remove  seeds  and  stringy  portion;  place  in  a  dripping  pan; 
season  with  salt  and  pepper,  and  for  each  square  add  Vz  teaspoon  molasses  and  % 
teaspoon  melted  butter;  bake  about  1  hour,  or  until  soft,  in  a  moderate  oven,  keeping 
covered  the  first  Vz  hour.  Serve  in  the  shell  with  dots  of  butter. 

CORN  FRITTERS 

One  can  corn,  1  cup  flour,  1  teaspoon  of  baking  powder,  2  teaspoons  salt,  % 
teaspoon  paprika,  2  eggs.  Chop  corn  and  add  flour,  baking  powder,  salt  and  paprika 
mixed  and  sifted,  then  add  the  yolks  of  eggs  beaten  thick,  and  fold  in  whites  beaten 
stiff;  cook  in  fresh,  hot  lard  and  drain. 

RICE  CROQUETTES 

One  teacup  of  rice;  boil  1  quart  milk;  when  boiled  and  hot  add  a  piece  of  butter 
the  size  of  an  egg,  2  tablespoons  of  sugar,  2  eggs,  juice  and  grated  peel  of  1  lemon; 
stir  this  up  well;  have  ready  the  yolks  of  2  eggs,  beaten  on  a  plate,  cracker  crumbs 
on  another;  make  the  rice  in  rolls  and  dip  in  the  eggs  and  crumbs.  Fry  them  in 
butter.  Serve  hot. 

LIMA  BEANS 

Shell  them  in  cold  water;  let  them  lie  Vz  hour  or  longer;  put  them  into  a  sauce- 
pan with  plenty  of  boiling  water,  a  little  salt  and  cook  until  tender;  drain  and  butter 
well  and  pepper  to  taste. 

POTATO  AU  GRATIN 

Slice  cold  boiled  potatoes;  make  a  cream  sauce  from  2  tablespoons  each  of  butter 
and  flour,  1  level  teaspoon  of  salt,  %  teaspoon  of  pepper;  heat  butter;  add  flour 
and  seasoning;  when  hot,  add  milk  gradually  and  cook  smoothly;  add  potatoes;  let 
heat  through  and  put  in  buttered  individual  dishes  or  baking  dish;  fold  lightly  some 
finely  chopped  cheese  and  bake  about  10  minutes  in  a  moderate  oven. 

POTATO  CAKES 

Roast  some  potatoes  in  the  oven;  when  done,  skin  and  pound  in  a  mortar  with 
a  small  piece  of  butter,  warmed  in  a  little  milk;  chop  a  shallot  and  a  little  parsley 
very  finely,  mix  well  with  the  potatoes,  add  pepper,  salt;  shape  into  cakes,  egg  and 
bread  crumb  them  and  fry  a  light  brown. 

CARROTS  AND  OTHER  ROOT  VEGETABLES 

Scrape  or  pare  carrots,  parsnips,  turnips.  Dice  and  cook  gently  in  unsalted  water 
till  tender;  drain  and  reheat  in  seasoned  butter,  1  tablespoon  to  1  pint,  or  in  a  drawn 
butter  or  white  sauce.  In  early  summer,  when  roots  are  small,  water  should  be 
salted.  Onions  should  also  be  boiled  in  salted  water,  then  finished  as  here  directed. 

STEWED  CORN 

Husk  corn;  draw  sharp  knife  down  center  of  each  row  of  grain;  press  out  pulp 
with  back  of  knife;  to  1  pint  add  %  teaspoon  each  salt  and  sugar,  dash  pepper,  Vz  cup 
milk;  heat  and  simmer  10  minutes. 

FRIED  EGGPLANT 

Pare  and  slice  the  eggplant  as  desired  and  dip  at  once  into  egg  (previously 
seasoned  with  salt  and  pepper)  and  then  into  cornstarch,  seeing  to  it  that  every  part 
is  well  covered;  fry  in  deep  hot  fat  to  a  rich  brown;  lay  on  brown  paper  until  served, 
to  absorb  any  extra  grease.  Eggplant  cooked  in  this  way  will  be  found  very  delicate 
and  digestible. 

CREAMED  CAULIFLOWER 

Remove  leaves,  cut  off  stock  and  soak  about  30  minutes  (head  down)  in  cold 
water  to  cover;  cook  (head  up)  20  minutes,  or  until  soft,  in  boiling  salted  water; 
drain,  separate  and  reheat  in  1%  cups  white  sauce. 


64 


Uncharted 
Courses 

Just  what  experiences  will  be 
yours  in  the  next  fifty  years,  no 
one  knows.  Our  wish  is,  of 
course,  that  they  are  always 
pleasant  ones.  Much  of  the  joy 
of  living  comes  from  pleasant 
surroundings.  Your  immediate 
environment  depends  upon  your- 
self. Make  your  home  pleasant 
and  attractive  with 


FULLER'S 

PAINTS  AND  VARNISHES 

FULLER'S  RUBBER  CEMENT  FLOOR  PAINT.  A  hard,  dura- 
ble, dependable  floor  paint.  One  of  the  oldest  of  the  Fuller 
products.  Dries  hard  over  night.  Washing  and  mopping  hard- 
ens it.  Obtainable  in  twelve  colors.  Gallons  to  pints. 

FULLER'S  SILKENWHITE  ENAMEL  is  remarkable  for  its 
depth  and  intensity.  If  you  don't  know  Fuller's  Silkenwhite 
Enamel  you  don't  know  enamels.  Obtainable  in  eight  shades. 
Gallons  to  pints. 

FULLER'S  WASHABLE  WALL  FINISH  gives  the  soft  pastel 
effects  so  desirable  for  any  room.  Easily  cleaned  with  a  damp- 
ened cloth.  Obtainable  in  fifteen  colors.  Gallons  to  pints. 

We  Tell  You  How 

If  you  are  unable  to  locate  a  master  painter,  send  for 
Fuller's  "Home  Service"  Booklet,  which  tells  you  every- 
thing you  will  want  to  know  about  painting  and  varnishing. 

W.  P.  FULLER  &  CO. 

MANUFACTURERS 

"PAINTS  FOR  EVERY  PURPOSE" 


AT  YOUR  DEALER'S 


65 


A   FEW 

FULLER 

PRODUCTS 

Pure   Prepared 

Paint 

Pure   Colors   in   Oil 

Phoenix     Pure     Paint 

Fuller's  Floor  Wax 

Rubber  Cement 

Floor  Paint 

Porch  and  Step  Paint 

Fullerwear     Varnish 

Fifteen    for    Floors 

Varnish 
Washable    Wall 

Finish 
Pioneer   Shingle 

Stains 
Fuller's    Hot    Water 

Wall   Finish 
Silkenwhite     Enamel 
Pioneer  White   Lead 


FULLER 


Paints  and 
Varnishes 

FOR  EVERY  PURPOSE 

Happiness  is  in  a  large  measure 
dependent  upon  bright,  cheerful 
surroundings. 

Increase  your  happiness  by  protect- 
ing and  beautifying  your  property 
with  Fuller's  Paints  and  Varnishes. 

DECORET 

A  richly  tinted  gloss  finish  de- 
signed for  refinishing  in  color  any 
wood  or  metal  surface. 
Light  Oak,  Dark  Oak,  Walnut,  Mis- 
sion Oak,  Weathered  Oak,  Cherry, 
Flemish  Oak,  Mahogany  and  Rose- 
wood. 

Fuller's  Fifteen  for  Floors 

Is  the  most  perfect  floor  varnish 
made.  Unaffected  by  heel  marks, 
scratches,  wear  and  tear  of  rolling 
furniture.  Gallons  to  pints. 

Fuller's  Floor  Wax 

For  polishing  floors,  furniture 
woodwork,  tables,  etc.  Cannot  be 
excelled.  In  %-lb.  to  8-lb.  cans. 

Fuller's  Hot  Water  Wall  Finish 

A  hot  water  kalsomine  tint,  easily 
applied.  Does  not  show  brush 
marks.  Dries  rapidly.  Obtained  in 
5-lb.  packages. 


We  Tell  You  How 

If  you  are  unable  to  locate  a  master  painter,  send  for  Fuller's  "Home 
Service  Booklet,"  which  tells  you  everything  you  will  want  to  know 
about  painting  and  varnishing. 

W.  P.  FULLER  &  CO. 

MANUFACTURERS 
"Paints  for  Every  Purpose" 

AT  YOUR  DEALER'S 


66 


Jellies,  Jams,  Preserves,  Marmalades 


IMPORTANT  POINTS  FOR  JELLY  MAKING 

To  Prepare  Glasses  for  Jelly. — Wash  glasses  and  put  in  a  kettle  of  cold  water; 
place  on  range  and  heat  water  gradually  to  the  boiling  point;  remove  glasses  and 
drain;  place  glasses  while  filling  on  a  cloth  wrung  out  of  hot  water. 

To  Make  a  Jelly  Bag. — Fold  2  opposite  corners  of  a  piece  of  cotton  or  wool 
flannel  %  yard  long;  sew  up  in  the  form  of  a  cornucopia,  rounding  at  the  end;  fell 
the  seam  to  make  more  secure;  bind  the  top  with  tape  and  finish  with  2  or  3  heavy 
tape  loops  by  which  it  may  be  hung. 

To  Heat  Sugar. — Put  in  a  graniteware  pan  or  dish  and  place  in  a  moderate  oven, 
leaving  the  oven  door  ajar;  stir  occasionally  that  sugar  may  heat  evenly  and  not 
become  brown. 

In  Making  Jelly. — If  you  get  it  too  sweet  and  have  no  more  juice  put  in  a  little 
pure  cider  vinegar;  the  jelly  will  "jell"  at  once  and  the  flavor  will  not  be  impaired. 

STRAWBERRY  JAM 

To  6  pounds  of  strawberries  allow  3  pounds  of  sugar;  procure  some  fine  scarlet 
strawberries,  strip  off  the  stalks  and  put  them  into  a  preserving  pan  over  a  moderate 
fire;  boil  them  for  half  an  hour,  keeping  them  constantly  stirred;  break  the  sugar 
into  small  pieces  and  mix  with  the  strawberries  after  they  have  been  removed  from 
the  fire;  then  place  it  again  over  the  fire  and  boil  for  another  %  hour  very  quickly; 
cover  with  paraffine. 

GRAPE  MARMALADE 

Take  sound  grapes,  heat  and  remove  the  seeds,  then  measure  and  allow  measure 
for  measure  of  fruit  and  sugar;  place  all  together  in  a  preserving  kettle  and  boil 
slowly  25  minutes;  add  the  juice  of  1  lemon  to  every  quart  of  fruit;  set  away  in  jelly 
glasses. 

TO  PRESERVE  PLUMS 

To  every  pound  of  fruit  allow  %  pound  of  sugar;  divide  the  plums;  take  out  the 
stones  and  put  the  fruit  on  a  dish  with  pounded  sugar  strewed  over;  the  next  day  put 
them  into  a  preserving  pan  and  let  them  simmer  gently  by  the  side  of  the  fire  for 
about  30  minutes,  then  boil  them  quickly,  removing  the  scum  as  it  rises,  and  keep 
them  constantly  stirred,  or  the  jam  will  stick  to  the  bottom  of  the  pan;  crack  the 
stones  and  add  the  kernels  to  the  preserve  when  it  boils. 

QUINCE  PRESERVES 

Pare  and  core  the  fruit  and  boil  till  very  tender;  make  a  syrup  of  1  pound  of 
sugar  for  each  pound  of  the  fruit  and  after  removing  the  scum,  boil  the  quinces  in 
this  syrup  for  Vz  hour. 

BLACKBERRY  JAM 

Crush  a  quart  of  fully  ripe  blackberries  with  1  pound  of  the  best  loaf  sugar 
pounded  very  fine;  put  it  into  a  preserving  pan  and  set  it  over  a  gentle  fire  until 
thick;  add  a  glass  of  boiled  cider  and  stir  it  again  over  the  fire  for  about  %  hour; 
then  put  into  pots  and  when  cold  tie  them  over. 

ORANGE  JELLY 

Grate  the  rind  of  6  oranges  and  3  lemons  into  a  granite  kettle;  now  squeeze  in 
the  juice,  add  1  cup  of  water  and  %  pound  of  sugar  to  each  pint  of  juice;  boil  all 
together  until  a  rich  syrup  is  formed;  have  ready  1  ounce  of  gelatine  dissolved  in  1 
pint  of  warm  water;  now  add  syrup;  strain  the  jelly  and  pour  into  glasses. 

APPLE  JELLY 

Select  sound,  red,  fine-flavored  apples,  not  too  ripe.  Wash,  wipe  and  core;  place 
in  a  granite  kettle,  cover  with  water  and  let  cook  slowly  until  the  apples  look  red; 
pour  into  a  muslin  bag  and  drain;  return  juice  to  a  clean  kettle  and  boil  Vz  hour; 
skim;  now  measure  and  to  every  pint  of  juice  allow  1  pound  of  sugar;  boil  quickly  for 
10  minutes.  Red  apples  will  give  jelly  the  color  of  wine,  while  that  from  light  fruit 
will  be  like  amber.  PLUM  JELLY 

Take  plums  not  too  ripe,  put  in  a  granite  pan  and  set  in  a  pan  of  water  over  the 
fire;  let  the  water  boil  gently  till  all  the  juice  has  come  from  the  fruit;  strain  through 
a  flannel  bag  and  boil  with  an  equal  weight  of  sugar  20  minutes. 

67 


Eat  Honey— 


Nature's  Own  Sweet, 
Aids  Digestion 


There  is  nothing  more  healthful  and  you  should 
use  it  in  your  cooking  also,  as  it  goes  farther  and  is 
better  than  sugar. 

In  buying 

Howard's  Pure  Honey" 

you  buy  direct  from  the  producer  and  are  assured  pur- 
ity, cleanliness  and  lowest  price.  Demand  the  above 
label. 

Put  up  in  all  sizes  of  containers 

J.  A.  HOWARD  APIARIES 

PRODUCERS  OF 

PURE  SAGE,  ORANGE,  THISTLE  AND  ALFALFA  HONEY 

Try  recipes  on  page  85 

Sanitary  Free  Market  —  10th  at  Washington  to  Clay 
Stand  63  Oakland,  Cal. 

Reg.  4076  Foothill  Blvd.  Phone  Fruitvale  2925 


68 


CUPID'S     BOOK 


SPICED  FRUITS 

These  are  also  called  sweet  pickle  fruits.  For  4  pounds  prepared  fruit  allow  1 
pint  vinegar,  2  pounds  brown  sugar,  %  cup  whole  spices — cloves,  allspice,  stick 
cinnamon  and  cassia-bude;  tie  spices  in  thin  muslin  bag,  boil  10  minutes  with  vinegar 
and  sugar;  skim;  add  fruit;  cc-ok  till  tender;  boil  down  syrup;  pour  over  fruit  in  jars 
and  seal.  If  put  in  stone  pots,  boil  syrup  3  successive  mornings  and  pour  over  fruit. 
Currants,  peaches,  grapes,  pears  and  berries  may  be  prepared  in  this  way,  also  ripe 
cucumbers,  muskmelons  and  watermelon  rind. 

LOVERS'  MARMALADE 

Slice  very  thin  3  thin-skinned  oranges,  2  grape  fruit  and  2  lemons;  remove  seeds; 
cover  fruit  with  cold  water;  let  stand  24  hours;  bring  to  a  boil  and  allow  to  simmer 
15  minutes;  place  in  stone  crock  and  allow  to  stand  24  hours;  measure  and  add  equal 
quantity  of  sugar;  boil  until  it  jells;  pour  in  glasses  and  cover  with  paraffine. 

CRABAPPLE  JELLY 

Select  juicy  apples;  mealy  ones  are  no  good.  Wash  and  quarter  and  put  into  a 
preserving  kettle  over  the  fire  with  a  teacup  of  water;  if  necessary  add  more  water  as 
it  evaporates;  when  boiled  to  a  pulp  strain  the  apples  through  a  flannel  bag,  then 
proceed  as  for  other  jelly. 

PRESERVED  PEACHES 

Select  the  yellow,  red-cheeked  ones  if  possible;  skin  same  as  tomatoes,  by 
pouring  on  boiling  water,  then  thrusting  them  in  cold  water  and  separate  in  halves; 
proceed  as  for  preserving  cherries,  only  using  %  pound  of  sugar  to  every  pound 
of  fruit. 

PRESERVED   CHERRIES 

Select  the  large  cherries;  remove  the  stems  and  stone  them  carefully;  to  each 
pound  of  sugar  allow  1  pound  of  cherries;  put  fruit  in  granite  pan  and  pour  sugar 
over  them;  stir  up  and  let  stand  over  night  to  candy;  in  the  morning  put  all  into  the 
preserving  pan,  place  on  the  stove  and  boil  gently  until  the  cherries  look  clear, 
skimming  off  the  scum  as  it  rises;  when  the  cherries  have  become  quite  clear,  remove 
the  pan  from  the  stove  and  seal.  Keep  in  dry,  dark  closet. 

PRESERVED  TOMATOES 

A  pound  of  sugar  to  a  pound  of  tomatoes.  Take  6  pounds  of  each;  the  peel  and 
juice  of  4  lemon  and  %  pound  of  ginger  tied  up  in  a  bag;  put  on  the  side  of  the  range 
and  boil  slowly  for  3  hours. 


TRADE  MARK 


BRAND 


FOOD  PRODUCTS 

Should  be  the  FIRST  in  your  new  home 
"At  All  Leading  Grocer's" 


69 


PICKLES 


•FRENCH  PICKLES 

Slice  green  tomatoes  with  onions;  add  salt;  let  stand  over  night;  drain  thoroughly 
and  let  boil  %  hour  with  vinegar;  sugar  to  taste;  white  mustard  seed,  allspice,  cloves, 
cinnamon,  ginger  and  little  mustard. 

GREEN  PEPPER  MANGOES 

Secure  nice  large  peppers;  cut  a  slit  in  them  and  take  out  the  seed;  slice  a  head 
of  cabbage  very  fine;  salt  it  as  for  slaw  and  mix  very  thick  with  black  mustard  seed; 
fill  the  peppers  with  this  dressing  and  sew  up  the  slit;  lay  them  in  a  jar  and  pour 
over  enough  cold  vinegar  to  cover  them. 

GREEN  TOMATO  PICKLES 

Slice  1  peck  of  green  tomatoes;  add  1  cup  of  salt  and  let  them  stand  over  night; 
drain  the  water  from  them  and  add  1  gallon  of  vinegar,  1  large  spoon  of  allspice, 
1  teaspoon  of  cloves,  1  tablespoon  of  cinnamon,  %  teaspoon  of  ground  mustard,  4 
cups  of  sugar,  1  cup  of  grated  horseradish  and  simmer  together  10  minutes;  add 
more  sugar. 

SWEET  TOMATO  PICKLES 

Eight  pounds  of  ripe  tomatoes,  4  pounds  of  sugar,  Vz  ounce  each  of  cloves, 
allspice  and  cinnamon;  peel  the  fruit  and  boil  \Vz  hours;  when  partly  cold  add  % 
pint  of  vinegar.  Put  away  in  jars. 

PICCALILLI 

Mix  tomatoes,  chopped  and  drained,  with  chopped  onions,  red  and  green  peppers 
and  horseradish;  add  spices,  sugar  and  a  little  curry  powder;  cover  with  vinegar  and 
boil  1  hour. 

PICCALILLI 

Two  cauliflowers,  2  quarts  green  tomatoes,  1  quart  small  onions,  24  medium- 
sized  cucumbers,  green  peppers.  Chop  all  together  and  soak  over  night  in  a  weak 
brine;  next  day  scald  for  a  few  minutes,  then  drain  through  a  colander;  make  a 
dressing  with  the  following:  %  pound  mustard,  4  teaspoons  celery  seed,  5  cups 
sugar,  1  cup  flour,  %  ounce  tumeric.  Mix  all  of  these  ingredients  to  a  smooth  paste; 
then  add  them  to  3  quarts  of  boiling  vinegar  and  allow  to  boil  for  2  minutes;  pour 
it  over  the  pickle  and  when  cold  bottle  and  seal  with  paraffine.  This  pickle  will 
keep  for  a  year.  Salt  may  be  used  instead  of  the  brine  and  cabbage  instead  of  the 
cauliflower,  if  preferred. 

WATERMELON  PICKLES 

Boil  the  melon  until  you  can  stick  a  fork  through  it  readily.  To  7  pounds  of 
fruit  take  3  pounds  of  sugar,  1  quart  of  vinegar  and  1  ounce  each  of  cinnamon, 
cloves  and  allspice;  scald  the  vinegar,  put  sugar  and  spices  in  and  pour  over  the 
melon.  Do  this  for  3  mornings. 

BRINE  FOR  CUCUMBERS 

Wash  them  in  clear  water,  lay  them  in  a  jar  and  sprinkle  them  well  with  salt;  as 
you  lay  in  fresh  cucumbers,  add  more  salt.  They  will  make  their  own  brine. 

CHOW  CHOW 

Twenty-five  young,  tiny  cucumbers,  15  onions  sliced,  2  quarts  of  string  beans, 
cut  in  halves,  4  quarts  of  green  tomatoes,  sliced  and  chopped  coarsely,  2  large  heads 
of  white  cabbage.  Prepare  these  articles  and  put  them  in  a  stone  jar  in  layers  with 
a  slight  sprinkling  of  salt  between  them;  let  them  stand  12  hours,  then  drain  off  the 
brine;  now  put  the  vegetables  in  a  kettle  over  the  fire,  sprinkling  through  them  4  red 
peppers,  chopped  coarsely,  4  tablespoons  of  mustard  seed,  2  tablespoons  each  of 
celery  seed,  whole  allspice  and  whole  cloves  and  a  cup  of  sugar;  pour  on  enough  of 
the  best  cider  vinegar  to  cover;  cover  tightly  and  simmer  well  until  thoroughly 
cooked.  Put  in  glass  jars  when  hot. 

SWEET  CUCUMBER  PICKLES 

Prepare  as  sour  pickles  except  add  sugar  to  taste  in  the  hot  vinegar;  ginger  root 
and  horseradish  may  be  added  to  vinegar. 

70 


CUPID'S     BOOK 

DILL  PICKLES 

Take  medium-sized  cucumbers,  wash  in  cold  water,  then  fill  quart  jars;  put  in 
each  jar  %  cup  vinegar,  1  tablespoon  sugar,  2  tablespoons  salt,  pinch  of  pickling 
spices  and  spray  of  dill;  fill  rest  of  space  in  jars  with  cold  water  and  seal.  These 
pickles  are  very  good  and  will  keep  indefinitely. 

EAST  INDIA  APPLE  CHUTNEY 

Two  dozen  apples,  6  chili  peppers,  3  onions,  garlic  to  taste,  3  pounds  seeded 
raisins,  1  quart  cider  vinegar,  juice  of  8  lemons,  4  cups  brown  sugar,  %  teaspoon 
cayenne  pepper,  1  tablespoon  ground  ginger,  salt  to  taste.  Pare,  core  and  chop 
apples,  raisins,  onions  and  peppers  very  fine;  add  the  vinegar  and  cook  1  hour; 
then  add  the  other  ingredients  and  cook  1  hour  longer,  stirring  often  with  wooden 
spoon.  This  will  keep  indefinitely.  A  little  of  this  chutney  will  improve  all  Spanish 
dishes,  curried  meats  and  stews. 

SOUR  CUCUMBER  PICKLES 

Select  small  cucumbers,  wash,  sprinkle  with  salt;  cover  with  cold  water,  using  1 
cup  of  salt  for  each  gallon  water;  allow  to  stand  12  to  14  hours;  rinse  and  pack  in 
fruit  jars;  add  green  or  red  peppers,  also  whole  spices;  cover  with  scalding  vinegar. 
If  stored  in  earthen  crock,  place  a  plate  with  weight  on  top  to  keep  the  pickles  in  the 
vinegar,  then  cover  the  jar.  These  pickles  will  keep  indefinitely. 


RELISHES  TO  BE  SERVED  WITH  MEATS 


Fried  Chicken 
Cream  Gravy 
Corn   Fritters 


Roast  Chicken 
Bread  Sauce 
Currant  Jelly 


Roast  Duck 
Orange  Salad 


Roast  Canvasback  Duck 

Apple  Bread 
Black  Currant  Jelly 


Roast  Goose 
Tart  Apple  Sauce 


Roast  Quail 
Currant  Jelly 
Celery  Sauce 


Reed   Birds 
Fried  Hominy  with 
Celery 


Roast  Turkey 
Cranberry  or  Celery 
Plum,   Grape  Sauce 

Boiled    Turkey 
Mushrooms 
Fried  Onions 


Pigeon  Pie 
Mushroom  Sauce 


Boiled  or  Baked  Fish 
White  Cream  Sauce 
Drawn  Butter  Sauce 


Cold  Boiled  Fish 
Sliced  Lemon  and 
Olives 


Broiled   Mackerel 
Stewed  Gooseberries 


Fried  Salmon 
Egg  Sauce 


Lobster  Cutlet 
Sauce  Tartare 


Frizzled   Beef 
Horseradish 


Corned    Beef 

Mustard 


71 


Roast  Lamb 
Mint   Sauce 


Roast  Mutton 
Stewed  Gooseberries 


Pork  Sausage 
Tart  Apple  Sauce 
Fried  Apples       • 


Pork  Croquettes 
Tomato   Sauce 


Roast  Pork 
Apple  Sauce 


Cold  Boiled  Tongue 
Sauce  Tartare 
Olives  stuffed  with 
Peppers 


Sweetbread    Cutlet 
Caper  Sauce 


SPANISH  and  ITALIAN  DISHES 


SPANISH  DISH 

Take  1  cup  boiled  rice,  then  fry  2  tomatoes  and  %  onion  together;  season  with 
pepper,  salt,  %  teaspoon  sugar  and  Vz  chili  pepper;  mix  with  rice,  all  together;  then 
add  4  tablespoons  of  grated  Swiss  cheese  and  1  cup  of  cooked  shrimps;  cook  on 
back  of  stove  Vz  hour.  Very  good,  eaten  hot  or  cold. 

SPANISH  BEANS 

Soak  2  cups  pink  beans  over  night;  in  the  morning  cover  beans  with  water;  add 
a  small  onion  and  boil  until  beans  will  mash  between  fingers;  drain  the  liquid  from 
the  beans,  but  do  not  throw  it  away;  into  a  frying  pan,  not  less  than  2  inches  deep, 
put  a  large  cooking  spoon  of  fresh  lard;  allow  it  to  become  quite  clear;  after  laying 
in  as  many  beans  as  will  absorb  lard,  place  the  pan  over  a  hot  fire  and  mix  beans 
and  lard  thoroughly  together  until  the  beans  appear  to  have  a  coating  of  lard  and 
begin  to  burst;  add  a  cup  of  the  liquid  in  which  the  beans  were  boiled  and  gently 
crush  the  beans  with  a  spoon,  but  do  not  mash;  now  add  the  remainder  of  the  liquid 
and  allow  to  simmer  on  the  back  of  the  stove  for  %  to  1  hour,  or  until  the  beans  are 
of  the  consistency  desired,  either  with  considerable  liquid  (but  thick)  or  quite  dry. 
Success  depends  upon  observing  the  following  rules:  Do  not  add  salt  until  the  beans 
are  boiled  soft.  The  onion  is  not  perceptible  after  cooking,  only  gives  the  beans  the 
characteristic  Mexican  taste,  which  no  spice  can  produce.  Have  the  lard  at  boiling 
point.  Mexican  chili  may  be  added  after  the  last  portion  of  liquid  is  used. 

To  prepare  Mexican  chili,  take  6  dry  chili  peppers,  remove  seeds  and  cover  with 
water  and  boil  10  minutes;  chop  fine  and  run  through  sieve  to  remove  skins;  put  in 
as  much  or  as  little,  according  to  how  hot  you  like  them. 

SPANISH  MEAT  PIE 

Two  pounds  round  steak;  trim  off  fat,  fry  out  over  slow  fire,  adding  other  short- 
ening if  not  enough  fat  on  meat;  when  hot,  add  1  thick  slice  of  onion,  cut  fine,  and 
2  tablespoons  bell  pepper  (red  or  green),  chopped  fine;  cook,  stirring  frequently, 
until  onion  is  a  yellow  color;  cut  meat  in  small  pieces,  season  with  salt  and  pepper, 
dust  well  with  flour;  bring  fat  in  pan  to  smoking  point;  add  meat,  stir  constantly 
until  well  browned;  add  water  to  cover;  cook  slowly  until  meat  is  tender;  remove 
meat  from  liquid,  put  in  deep  earthen  baking  dish,  add  2  cups  white  potatoes  cut  in 
thick  slices  and  boiled  5  minutes  in  salted  water;  thicken  liquid  in  pan  with  2  table- 
spoons flour  for  every  cup  of  liquid;  add  more  seasoning  if  necessary;  turn  over  the 
meat  and  potato;  allow  to  cool  while  making  crust. 

Crust 

Three  cups  flour,  2  tablespoons  baking  powder,  1%  teaspoons  salt,  6  tablespoons 
shortening.  Rub  into  flour  with  finger  tips;  wet  to  stiff  dough  with  cold  water; 
roll  out  in  a  round  cake  to  fit  top  of  baking  dish;  make  2  or  3  small  openings  in  top 
to  let  out  steam;  place  cover  over  meat;  brush  top  with  a  little  milk;  put  into  oven, 
cook  long  enough  to  bake  crust  thoroughly,  about  20  minutes. 

CHILI  CON  CARNE 

One  and  one-half  pounds  of  Mexican  chili  beans,  6  good-sized  onions,  6  cloves, 
garlic,  1  can  tomatoes,  %  teaspoon  paprika,  a  bay  leaf,  1%  pounds  hamburger,  3 
tablespoons  of  Gebhardt's  Eagle  Chili  Powder,  salt  to  taste.  Soak  the  beans  over 
night,  then  cook  until  done;  add  can  of  tomatoes  and  paprika,  bay  leaf,  salt,  slice 
the  onions  and  garlic;  fry  until  done.  Put  the  hamburger  into  a  perfectly  dry  frying 
pan,  no  grease;  cook  until  it  is  separated  and  dry;  make  a  paste  of  the  chili  powder; 
add  all  to  the  beans  and  cook  a  little  longer. 

SPANISH  RICE 

Take  onions,  cut  them  up  fine,  and  a  small  piece  of  garlic  cut  fine,  and  put  them 
in  a  pan  with  2  or  3  large  green  peppers;  cut  small  and  fry  not  too  brown;  then  add 
1  can  of  tomatoes,  salt  and  pepper  to  taste  and  a  little  prepared  chili  con  carne;  now 
have  a  small  pan  with  hot  lard;  put  in  rice  and  fry  not  too  brown;  then  take  rice  and 
mix  together  with  the  sauce  and  fry  slowly  for  about  1  hour.  You  will  find  this  a 
delicious  dish,  also  a  very  fine  vegetable. 

72 


CUPID'S     BOOK 

STRING  BEANS   SPANISH 

Boil  1  pound  of  string  beans  until  tender;  let  them  cool;  beat  the  whites  of  3 
eggs  until  thick;  put  in  the  yellow,  beat  5  minutes  more;  take  6  or  7  string  beans 
and  roll  them  in  the  egg  and  fry  them  and  serve  with  tomato  sauce. 

CHILI  SAUCE 

One  dozen  ripe  tomatoes,  4  large  onions,  4  red  peppers,  all  chopped  fine,  4  cups 
vinegar,  2  tablespoons  salt,  2  teaspoons  each  ground  cloves,  cinnamon  and  ginger; 
boil  2  hours. 

SPAGHETTI   ITALIENNE 

Three-fourths  pound  spaghetti,  3  quarts  boiling  water,  1  tablespoon  salt,  2  table- 
spoons butter,  %  teaspoon  white  pepper,  a  little  nutmeg,  1  cup  tomato  sauce,  2  ounces 
grated  Parmesan  or  Swiss  cheese  or  1  ounce  of  each.  Slide  spaghetti  without  break- 
ing it  into  the  boiling  water  gradually  and  boil  25  minutes;  drain;  place  butter  in 
saucepan,  salt,  pepper  and  nutmeg;  let  cook  a  few  minutes;  add  the  hot  tomato 
sauce;  gently  mix  with  a  fork,  then  add  cheese  and  mix  well  again  with  a  fork  for  1 
minute  or  longer;  dress  on  a  hot  dish  and  serve. 

POLENTA 

Ground  meat,  1  medium-sized  chopped  onion,  1  egg,  2  tablespoons  bread  crumbs, 
4  sprigs  of  parsley,  salt  and  pepper.  Mix  well;  make  into  small  balls;  drop  into  the 
sauce  and  boil  for  40  minutes.  Sauce:  1  quart  tomatoes.  1  pint  water,  1  onion,  1 
clove,  garlic,  2  bay  leaves.  Boil  one  hour,  rub  through  colander  and  return  to  stove; 
add  heaping  teaspoon  lard,  some  salt  and  Chili  powder  to  taste.  When  the  balls 
have  cooked  sufficiently,  place  them  around  a  mound  of  hot  boiled  rice  or  spaghetti, 
pour  the  tomato  sauce  over  the  whole  and  cover  with  a  layer  of  finely  chopped  cheese. 

ROYAL  ITALIAN  PASTE 

Chop  fine,  separately,  3  large  onions,  %  garlic,  %  stalk  celery,  %  cup  dried 
mushrooms  (soaked  in  water  Vz  hour),  1  can  tomatoes,  salt,  black  pepper,  3  or  4 
chili  capinas,  2  bay  leaves,  2  cloves,  few  sprigs  of  each,  rosemary  and  parsley.  Have 
a  good-sized  chicken  (not  too  young),  older  one  preferred,  cut  as  for  frying,  wash 
and  dry.  Put  into  kettle  with  hot  olive  oil  and  brown  thoroughly;  add  onions  and 
brown,  then  garlic  and  celery,  allowing  to  cook  a  few  minutes;  add  tomatoes  and 
flavorings,  cooking  all  together  about  3  hours;  stir  often  to  prevent  burning.  When 
chicken  becomes  tender,  remove.  Beef  may  be  substituted,  if  desired.  Take  about 
2  pounds  spaghetti,  put  in  kettle  of  boiling  water  (salted);  cook  until  done;  then 
drain,  dashing  cold  water  over  it  to  prevent  sticking.  Serve  on  hot  dish,  first  a  layer 
of  spaghetti,  sprinkle  with  Parmesan  cheese,  then  a  layer  of  sauce,  repeating  until 
dish  is  full. 

PAPRIKA  CHICKEN 

Clean  and  prepare  fat  chicken  as  for  roasting;  make,  a  good  stuffing  of  bread 
crumbs,  chopped  onions,  herbs  to  season  to  taste,  binding  together  with  the  yolks 
of  2  or  3  eggs;  stuff  the  fowl  with  it;  tie  on  the  breast  slices  of  salt  pork  and  lemon, 
then  wrap  and  tie  the  whole  in  stout  waxed  paper;  place  in  a  casserole  (or  any  tight- 
covered  baking  dish);  add  enough  chicken  or  veal  stock  to  cover  it  and  1  clove,  a 
whole  onion  and  some  chopped  parsley;  put  the  lid  on  and  cook  in  a  hot  oven  1 
hour;  strain  the  sauce,  then  add  1  cup  of  hot  cream,  the  yolk  of  1  egg,  1  tablespoon 
of  butter,  1  tablespoon  of  minced  parsley  and  sufficient  paprika  to  give  not  only  a 
decided  flavor,  but  to  tinge  it  pink;  when  the  chicken  is  quite  done  (cooking  it  with 
this  sauce  as  much  longer  as  necessary  to  make  it  tender),  serve  it  with  the  sauce 
poured  over  it  and  bordered  with  hot  boiled  rice. 


We  may  live  without  poetry,  music  and  art; 
We  may  live  without  conscience  and  live 

without  hearts. 
We  may  live  without  friends,  we  may  live 

without  books; 

But  civilized  man  cannot  live  without  cooks. 
— Owen  Meredith. 


73 


rare    i 
aroma! 


W , J _-_^.-r- ._._-.  __r-__-_ ,_r-___- —  -t 

Whet^  your  appetite 
and  as  you  qimff 
the  coffee  -  -  you 
sing  the  praises  of 

(Swells 

^^^  NATIONAL  CREST 

offee 


1,800,000  cups  were  served  at  the 
Panama-Pacific  International  Exposition 

GEO.  W.  CASWELL  CO. 

Established  1884 

442-452  SECOND  STREET 

Telephone  Sutter  6654 

The   proper  methods   of  brewing   coffee 
are     described     on     the     opposite     page 


74 


BEVERAGES 


PREPARATION  OF  COFFEE 
Measure  Carefully 

There  is  no  set  rule  for  the  proper  proportions  of  coffee  and  water.  This  will 
vary  with  the  kind  of  coffee  used,  the  way  it  is  ground  and  the  method  of  brewing 
and,  above  all,  with  individual  taste.  But  once  you  have  found  the  right  proportion — 
that  is,  the  proportion  best  suited  to  your  use — stick  to  it.  Don't  guess.  Measure 
carefully,  both  water  and  coffee.  Remember  that  in  brewing  the  coffee  grounds 
absorb  a  certain  amount  of  the  water  in  the  pot.  Therefore,  to  make  five  cups  of 
coffee,  use,  say,  5%  cupfuls  of  water  and  in  the  same  proportion  with  larger  or  smaller 
quantities. 

Extracting  the  Coffee  Flavor 

Chemists  have  analyzed  the  coffee  bean  and  told  us  that  its  delicious  taste  is  due 
to  certain  aromatic  oils.  This  aromatic  element  is  extracted  most  efficiently  only  by 
fresh  boiling  water.  The  practice  of  soaking  the  grounds  in  cold  water,  therefore,  is 
to  be  condemned.  It  is  a  mistake  also  to  let  the  water  and  the  grounds  boil  together 
after  the  real  coffee  flavor  is  once  extracted.  This  extraction  takes  place  very 
quickly,  especially  when  the  coffee  is  ground  fine.  The  coarser  the  granulation  the 
longer  it  is  necessary  to  let  the  grounds  remain  in  contact  with  the  boiling  water. 
Remember  that  flavor,  the  only  flavor  worth  having,  is  extracted  by  the  short  contact 
of  boiling  water  and  coffee  grounds  and  that  after  this  flavor  is  extracted,  the  coffee 
grounds  become  valueless  dregs. 

Use  Grounds  Only  Once 

Although  the  above  rules  are  absolutely  fundamental  to  good  coffee  making, 
their  importance  is  so  little  appreciated  that  in  some  households  the  lifeless  grounds 
from  the  breakfast  coffee  are  left  in  the  pot  and  resteeped  for  the  next  meal,  with 
the  addition  of  a  small  quantity  of  fresh  coffee.  Used  coffee  grounds  are  of  no  more 
value  in  coffee  making  than  ashes  are  in  kindling  a  fire. 

Serve  at  Once 

After  the  coffee  is  brewed  the  true  coffee  flavor,  now  extracted  from  the  bean, 
should  be  guarded  carefully.  When  the  brewed  liquid  is  left  on  the  fire  or  over- 
heated this  flavor  is  cooked  away  and  the  whole  character  of  the  beverage  is  changed. 
It  is  just  as  fatal  to  let  the  brew  grow  cold.  If  possible,  coffee  should  be  served  as 
soon  as  it  is  made.  If  service  is  delayed,  it  should  be  kept  hot,  but  not  overheated. 
For  this  purpose  careful  cooks  prefer  a  double  boiler  over  a  slow  fire.  The  cups 
should  be  warmed  beforehand,  and  the  same  is  true  of  a'  serving  pot,  if  one  is  used. 
Brewed  coffee,  once  injured  by  cooling,  cannot  be  restored  by  reheating. 

Scour  the  Coffee  Pot 

Unsatisfactory  results  in  coffee  brewing  frequently  can  be  traced  to  a  lack  of 
care  in  keeping  utensils  clean.  The  fact  that  the  coffee  pot  is  used  only  for  coffee 
making  is  no  excuse  for  setting  it  away  with  a  hasty  rinse.  Coffee  making  utensils 
should  be  cleaned  after  each  using  with  scrupulous  care.  If  a  percolator  is  used 
pay  special  attention  to  the  small  tube  through  which  the  hot  water  rises  to  spray 
over  the  grounds.  This  should  be  scrubbed  with  the  wire-handled  brush  that  comes 
for  the  purpose. 

Don't  Dry  Filter  Bags 

In  cleansing  drip  or  filter  bags  use  cool  water.  Hot  water  "cooks  in"  the  coffee 
stains.  After  the  bag  is  rinsed  keep  it  submerged  in  cool  water  until  time  to  use  it 
again.  Never  let  it  dry.  This  treatment  protects  the  cloth  from  the  germs  in  the 
air  which  cause  souring.  New  filter  bags  should  be  washed  before  using  to  remove 
the  starch  or  sizing. 

DRIP  (OR  FILTER)  COFFEE 

The  principle  behind  this  method  is  the  quick  contact  of  water  at  full  boiling 
point  with  coffee  ground  as  fine  as  it  is  practical  to  use  it.  The  filtering  medium 
may  be  of  cloth  or  paper,  or  perforated  chinaware  or  metal.  The  fineness  of  the 
grind  should  be  regulated  by  the  nature  of  the  filtering  medium,  the  grains  being 
large  enough  not  to  slip  through  the  perforations. 

The  amount  of  ground  coffee  to  use  may  vary  from  a  heaping  teaspoonful  to  a 
rounded  tablespoonful  for  each  cup  of  coffee  desired,  depending  upon  the  granula- 

75 


CUPID'S     BOOK 

tion,  the  kind  of  apparatus  used  and  individual  taste.  A  general  rule  is  the  finer  the 
grind  the  smaller  the  amount  of  dry  coffee  required. 

The  most  satisfactory  grind  for  a  cloth  drip  bag  has  the  consistency  of  powdered 
sugar  and  shows  a  slight  grit  when  rubbed  between  thumb  and  finger.  Unbleached 
muslin  makes  the  best  bag  for  this  granulation.  For  dripping  coffee  reduced  to  a 
powder,  as  fine  as  flour  or  confectioner's  sugar,  use  a  bag  of  canton  flannel  with 
the  fuzzy  side  in.  Powdered  coffee,  however,  requires  careful  manipulation  and 
cannot  be  recommended  for  everyday  household  use. 

Put  the  ground  coffee  in  the  bag  or  sieve.  Bring  fresh  water  to  a  full  boil  and 
pour  it  through  the  coffee  at  a  steady,  gradual  rate  of  flow.  If  a  cloth  drip  bag  is 
used,  with  a  very  finely  ground  coffee,  one  pouring  should  be  enough.  No  special 
pot  or  device  is  necessary.  The  liquid  coffee  may  be  dripped  into  any  handy  vessel 
or  directly  into  the  cups.  Dripping  into  the  coffee  cups,  however,  is  not  to  be  recom- 
mended unless  the  dripper  is  moved  from  cup  to  cup  so  that  no  one  cup  will  get  more 
than  its  share  of  the  first  flow,  which  is  the  strongest  and  best. 

The  brew  is  complete  when  it  drips  from  the  grounds,  and  further  cooking  or 
"heating  up"  injures  the  quality.  Therefore,  since  it  is  not  necessary  to  put  the  brew 
over  the  fire,  it  is  possible  to  make  use  of  the  hygienic  advantages  of  a  glassware, 
porcelain  or  earthenware  serving  pot. 

STEEPED  COFFEE 

For  steeping  use  a  medium  grind.  The  recipe  is  a  rounded  tablespoonful  for 
each  cup  of  coffee  desired  or — as  some  cooks  prefer  to  remember  it — a  tablespoonful 
for  each  cup  and  "one  for  the  pot."  Put  the  dry  coffee  in  the  pot  and  pour  over  it 
fresh  water  briskly  boiling.  Steep  for  5  minutes  or  longer,  according  to  taste,  over 
a  low  fire.  Do  not  boil.  Settle  with  a  dash  of  cold  water  or  strain  through  muslin 
or  cheesecloth  and  serve  at  once. 

PERCOLATED  COFFEE 

Use  a  rounded  tablespoonful  of  medium  fine  ground  coffee  to  each  cupful  of 
water.  The  water  may  be  poured  into  the  percolator  cold  or  at  the  boiling  point. 
In  the  latter  case,  percolation  begins,  at  once.  Let  the  water  percolate  over  the 
grounds  for  5  to  10  minutes,  depending  upon  the  intensity  of  the  heat  and  the  flavor 
desired. 

HOW  TO  MAKE  TEA 

Scald  an  earthen  or  china  teapot;  put  in  1  teaspoon  tea  and  pour  on  2  cups 
boiling  water;  let  stand  on  back  of  range  or  in  a  warm  place  5  minutes;  strain  and 
serve  immediately  with  milk  or  without  sugar  and  milk.  Avoid  second  steeping  of 
leaves  with  addition  of  a  few  fresh  ones.  If  this  is  done,  so  large  an  amount  of 
tannin  is  extracted  that  various  ills  are  apt  to  follow. 


Start  Right  By  Using— 


CaswelPs  Coffee 


—that  rare  delidousness 


76 


For  that  true  coffee  flavor— that  rare  deliciousness— 
use  CasweWs  Coffee 


HAVE  COFFEE  POT  THOROUGHLY  CLEANED  DAILY 
USE  A  TABLESPOONFUL  COFFEE  FOR  EACH  CUP  AND  ONE  FOR  THE  POT 

Follow  any  one  of  these 
THREE    METHODS 

Boiling  or  Brewing  Method— A 

Use  coffee  ground  medium.  Pour  boiling  water  on  re- 
quired amount  of  coffee  in  order  to  bring  out  the  rich- 
ness and  strength.  Let  simmer  slowly  for  fifteen 
minutes. 

Percolating  Method— B 

Use  finely  ground  coffee.  After  the  water  begins 
bubbling  over  the  coffee  let  continue  so,  percolating 
slowly  from  fifteen  to  twenty  minutes  until  the  rich, 
brown  color  and  strength  of  the  coffee  are  finally 
brought  out. 

Filtration  Method— C 

Place  coffee,  ground  very  finely  or  pulverized,  in  bag 
suspended  in  coffee  pot  and  pass  the  required  amount 
of  boiling  water. 

The  filtration  method  is  the  quickest  way  to  make 
coffee,  but  a  great  deal  of  care  must  be  given  to  the 
bag.  It  should  at  all  times  be  kept  absolutely  clean 
and  sweet.  A  good  method  to  adopt  is  to  start  with  a 

new  bag  every  Sunday  morning,  and  immediately  after  using  the  bag 

should  be  thoroughly  cleaned  in  hot  water  and  kept  in  a  jar  of  fresh 

cold  water. 

Do  not  use  soap  in  cleaning  the  bag. 

N.  B.— Boiling  water  must  be  212  degrees. 

Keep  the  brew  hot.    Chilling  the  brew  destroys  the  affiliation  of  oils  and 

water  and  therefore  the  flavor. 

The  treasured  secret  of  coffee  roasting  produces  the  wondrous  flavor 

Our  steel  cut  process  used  in  grinding  coffee  eliminates 

the  bitter  chaff  and  the  result  is 


CaswelPs  National  Crest  Coffee 

Families   in   the  following  cities   may  obtain  our  NATIONAL   CREST 
brand  by  writing  or  telephoning  to 

SAN  FRANCISCO,  CAL.,  442-452  SECOND  ST .  ..Sutler  6654 

SACRAMENTO,  CAL.,  2031  15TH  ST Main  4349W 

OAKLAND,  CAL.,  1920  GROVE  ST Oakland  1017 

FRESNO,  CAL.,  479  FRESNO  AVE. Fresno  2020 

LOS  ANGELES,  CAL.,  2600  SO.  SAN  PEDRO  ST ....South  1970 

PORTLAND,  ORE.,  25  E.  12TH  ST East  7054 

SEATTLE,   WASH,   2817   1ST  AVE Main  4271 

TACOMA,  WASH.,  1623  SO.  J  ST. Main  3414 

SPOKANE,  WASH.,  2319  N.  MONROE  ST Maxwell  698 


77 


ORANGE  BLOSSOM 


aJJ^ 


This  "Orange  Blossom"  Pattern  of  Wallace  Ster- 
line  (Solid)  Silver  holds  an  everlasting  charm. 
A  rare  pattern,  indeed,  and  with  just  that  touch 
of  refinement  that  will  win  your  heart  as  en- 
thusiastically and  as  permanently  as  the  orange 
blossom  has  won  and  held  its  favor  and  its 
traditions. 

We  hope  you  will  give  us  the  pleasure  of   showing  you   this   Wallace 
"Orange  Blossom"  Pattern. 


1226  Broadway 


A.  SIGWART  &  SONS 

JEWELERS 


Oakland 


78 


as  it  should 


I 


n  the  following  pages  are  presented 
a  few  suggestions  with  the  hope  that 
they  may  prove  helpful  to  those  who 
are  interested  in  the  effective  setting 
of  the  table. 


79 


Oakland -4 


THE  DINNER  TABLE 


In  the  setting  of  the  table,  as  in  all  other  artistic  performances,  there 
are  certain  defined  rules  for  procedure  which  should  be  observed. 

It  is  well  that  every  housewife  should  have  a  reasonably  intimate 
knowledge  of  those  fundamental  rules,  and  it  is  to  her,  therefore,  that  we 
dedicate  the  authoritative  suggestions  presented  in  the  following: 

SETTING  THE  TABLE 

A  "silence"  cloth  should  always  be  used  under  the  table  cloth  to 
protect  the  surface  of  the  table,  and  to  muffle  the  noise. 

The  table  cloth  should  be  laid  smoothly  and  evenly  on  the  table.  If 
the  table  top  is  finely  polished,  doilies  may  be  used  instead  of  a  table  cloth 
for  breakfast,  luncheon  or  informal  dinners. 

Twenty-five  or  thirty  inches  is  allowed  from  plate  to  plate. 

Lace  doilies  should  be  arranged  on  the  service  plates,  and  on  these 
should  be  placed  the  cocktail  glasses  for  fruit,  oysters  or  other  fish  cock- 
tails. The  bread  and  butter  plate  should  go  to  the  left  of  the  place  plate, 
above  the  forks.  On  the  right  of  this,  with  the  blade  turned  in,  the 
dessert  knife  should  be  placed,  followed  in  the  order  mentioned,  by  the 
meat  knife  (fish  knife,  if  used),  soup  spoon  and  oyster  fork. 

On  the  left,  nearest  the  plate,  is  the  dessert  fork,  followed  by  the 
salad  fork,  meat  fork  and  fish  fork.  This  rule  can  best  be  remembered 
by  observing  that  the  silver  is  laid  in  the  order  of  its  use  from,  the  out- 
side toward  the  plate. 

The  napkin  should  be  placed  at  the  left  of  the  silver,  with  the  fold  at 
the  top,  the  open  edges  at  the  right  toward  the  edge  of  the  table. 

The  napkin  should  be  placed  at  the  left  of  the  silver, 
with  the  fold  at  the  top,  the  open  edges  at  the  right  toward 
the  edge  of  the  table. 

The   number   of   glasses   used   will   be   determined  by 
the  kind   of  beverages   to  be   served.     There   are 
special  glasses  for  nearly  every  kind.     The  water 
goblet  is  always  essential. 


INDIVIDUAL  COVER  FOR 
DINNER 

Consists  of  plates,  glasses,  silver 
and  napkin  to  be  used  by  one  person. 

Any  graceful  arrangement  of  the 
glasses  on  the  right  at  the  head  of 
the  knives  is  proper.  An  individual 
salt  cellar  and  spoon  to  the  left  with 


80 
,(.  Sign-art  &  Sons  for  Suggestions  in   Silvenvare 


an  individual  almond  dish  on  the  right  completes  each  place.  Salt  and 
pepper  shakers  may  be  used  if  desired.  They  should  be  so  arranged  that 
they  will  be  conveniently  accessible  to  all  guests. 


THE  TABLE  DECORATIONS 

The  arrangements  of  flowers  is  always 
one  of  personal  taste.  Complete  color 
schemes  and  original  decoration  ideas  are 
frequently  fully  carried  out  in  flowers.  The 
color  schemes  to  be  used  are  generally  de- 
termined by  the  season,  the  flowers  availa- 
ble and  frequently  by  the  event  which  has 
occasioned  the  dinner. 

A  very  popular  custom  is  to  place  a  single  flower  in  a 
slender  vase  at  each  place.  A  low,  green  centerpiece  is  very 
pleasing.  A  single  rose  laid  beside  each  plate  makes  an 
effective  decoration. 

METHODS  OF  SERVING 

There  are  three  recognized  methods  of  serving  a  meal  — 
the  English,  the  Russian  and  the  Compromise.  The  Russian 
is  more  formal  than  the  English  and  the  Compromise  com- 
bines points  from  both. 

In  the  English  service  all  the  food  that  is  to  be  served  in  any  given 
course  is  placed  on  the  table  in  platters  and  other  suitable  dishes  before 
the  host,  hostess  or  some  member  of  the  family.    The  number  of  plates 
necessary  for  the  persons  seated  is  placed  before  the  carver,  or  they  may 
be  taken  one  by  one  from  a  side  table  and  set  before  him.     As  each  plate 
receives  its  portion  the  waiter  carries  it  either 
to  the  person  serving  another  article  of  food, 
such   as   vegetables,   or   sets   it   directly   before 
the  person  for  whom  it  is  intended.    When  fin- 
ger  bowls   are   used,    a    plate   bearing   a    doily' 
upon  which  the  bowl  is  placed  should  be  placed 
in  front  of  each  person. 

In  the  Russian  service  serving  is  done  from 
the  serving  table  or  pantry.  With  the  exception 
of  candies,  nuts  and  relishes,  food  is  not  placed 
on  the  table  except  as  it  is  served  to  the  indi- 
vidual. A  portion  of  the  main  dish  of  the 
course  and  possibly  one  accessory  are  placed 
on  each  plate  before  it  is  brought  from  the 
pantry.  All  other  dishes  are  passed. 

Sometimes  the  plates  are  all  set  down 
empty  and  the  food  is  passed  on  daintily  gar- 
nished platters.  As  the  plates  of  one  course 
are  removed  the  plates  of  the  next  course 
should  be  immediately  set  in  place.  The  table 
should  at  no  time  be  without  plates  except 
that  between  the  main  course  and  dessert  all 
dishes  should  be  removed  and  the  table 
crumbed. 

In  the  Compromise  service  portions  of 
courses  or  the  entire  courses  are  sometimes 
served  on  the  table  in  the  English  way  and 
others  are  passed  as  in  the  Russian  service.  The 
soup,  for  instance,  may  be  served  in  individual 
plates  from  the  pantry  and  meat  carved  at 
the  table  by  the  host,  the  vegetables  and  the 
salad  course  both  passed  by  the  maid  and  the 
dessert  served  at  the  table  by  the  hostess. 


81 
A.  Sigwart  &  Sons  for  Suggestions  in  Silverware 


THE  COURSES 

Oysters  on  the  half  shell  may  be  served  first,  either  on  luncheon 
plates,  surrounded  by  cracked  ice  or  on  syecial  oyster  plates.  It  is  a 
matter  of  preference  as  to  whether  this  is  done  before  or  after  the 
guests  are  seated. 

The  soup  service  follows.  If  the  soup  is  served  from  the  table  it 
should  he  brought  in  by  the  servant  in  a  tureen,  with  ladle,  and  placed 
before  the  hostess,  whose  duty  it  is  to  serve  it.  The  soup  plates  are 
either  rimmed  or  cup-shaped.  As  each  service  is  rendered  the  servant 
takes  it  from  the  hostess  and  passes  it  to  the  guests,  always  serving 
ladies  first. 

When  the  soup  is  served  from  the  pantry  the  tureen  is  dispensed 
with,  the  servant  bringing  in  the  soup  in  individual  services  on  a  suitable 
serving  tray. 

Following  the  soup  service  comes  the  fish  course.  This  requires  a 
specially  adapted  service,  including  a  long,  narrow  fish  platter,  with 
sauceboat,  ladle  and  fish  plates,  which  should  be  slightly  warmed.  The 
fish  platter  is  either  passed  from  person  to  person  or  it  may  be  passed 
by  the  servant,  and  each  guest  is  then  expected  to  serve  himself.  The 
sauceboat  is  not  passed  until  the  fish  has  been  completely  served. 

The  service  plate  may  be  removed  before  the  roast  course,  although 
if  removed  it  should  be  returned  to  the  table  after  the  roast  course  for 
the  remaining  courses  of  the  dinner. 

The  meat  course  which  follows,  if  the  English  custom  is  employed, 
is  brought  in  on  a  large  covered  silver  platter  or  on  a  large  china  platter. 
The  vegetables  also  may  be  brought  in  in  appropriate  covered  dishes. 
The  meat  course  is  served  on  large,  carefully  heated  dinner  plates. 

Where  steak  is  served  a  heavy  wooden  steak  plank,  with  silver  railing, 
simplifies  the  service  and  is  very  effective. 

With  the  meat  course  jello  or  jelly  is  frequently  served.  This  is 
generally  prepared  in  a  special  mould.  These  special  moulds  may  be 
had  in  original  designs  to  carry  out  almost  any  desired  decoration. 

Vegetables  may  be  served  on  the  same  plates,  or  preferably,  passed 
in  small,  deep  dishes. 

The  salad  course  comes  next.  It  is  served  on 
small  plates  made  especially  for  the  purpose. 

Appointments,  with  the  exception  of  the  water, 
beverage  glass  and  dessert  knife  and  fork,  are 
now  removed  from  each  place  and  the  table  is 
crumbed. 

The  dessert  service   depends  upon  the  dessert. 
If   ice   cream   is    served   in    individual    moulds    or 
brick,  flat  plates  are  used;  otherwise  it  is  served 
in   deep  dishes  or  in  tall,   stemmed   glasses.     An 
individual  ice  cream  fork  or  ice  cream   spoon  is 
used  and  may  be  placed  on  the  table  at  the  head 
of  the  service  plate  when  the  table  is  set,  or  it  may 
be  given  with  the  course  at  the  time  of  ice 
cream  service. 

If  the  dessert  consists  of  a  frappe  or  a 
similar  delicacy  it  should  be  served  in  a 
comport  or  tall,  stemmed  glass.  If  the 
heavier  desserts,  such  as  pie  or  pudding, 
dessert  plates  should  be  used. 

According  to  the  English  custom,  it  is 
perfectly  permissible  for  pie  to  be  served  by 
the  hostess  at  the  table.  In  this  event  the 
pie  plate  is  placed  in  a  container  with  a 
silver  railing  or  gallery. 


82 


Small  plates  containing  crackers  and  cheese  are  now  served,  being 
placed  conveniently  at  several  places  on  the  table.  Then  follows  the 
after-dinner  black  coffee  or  demi-tasse.  The  coffee  should  be  served 
from  a  china  or  silver  coffee  pot  by  the  hostess  and  should  be  passed 
to  each  person  by  a  servant. 

Finger  bowls  of  glass  or  metal,  standing  on  a  plate  to  match  or 
otherwise,  are  now  placed  before  each  guest. 

SPECIAL  DECORATIONS 

The  setting  of  the  table  offers  almost  unlimited  scope  for  the  ex- 
pression of  the  individuality  of  the  hostess. 

There  can  be  no  cut  and  dried  rule  as  to  table  decoration.     This  is 
entirely  a  matter  for  the  originality  of  the  hostess  or  the  caterer, 
for  the  originality  of  the  hostess  or  the  caterer. 

It  is  possible  to  create  very  effective,  settings  without  extravagant 
cost  if  some  definite  idea  is  first  outlined  and  then  suggested  by  the 
decoration. 

By  way  of  suggestion,  very  clever  table  settings  may  be  accom- 
plished, using  special  occasions,  special  days  or  original  ideas  as  motives. 
For  instance,  betrothal  announcements,  showers,  weddings,  the  recurrent 
anniversaries,  birthdays,  commencements,  and  other  such  events  offer 
unlimited  possibilities  for  original  expression. 

The  West,  with  its  romance,  its  scenic  charms,  and  the  beautiful 
colorings  offered  in  the  variety  of  its  fruits  and  flowers,  together  with 
the  ever-artistic  and  sentimental  old  mission  effects,  affords  a  wide  field 
for  decorative  fantasies. 

There  are  also  many  patriotic  days  —  Washington's  Birthday,  Lin- 
coln Day,  Independence  Day,  Decoration  Day,  and,  of  course,  the  good 
old  holidays  —  St.  Valentine's  Day,  Easter,  Hallowe'en,  Thanksgiving, 
Christmas,  New  Year's  Day  —  each  presenting  its  individual  opportuni- 
ties for  effective  table  decoration. 

Other  beautiful  decoration  schemes  may  be  carried  out  by  the  use 
of  maline  and  the  liberal  use  of  flowers,  either  in  solid  colors  or  in  con- 
trasting shades.  For  this  purpose  we  suggest  the  many  unusual  flower 
centerpieces. 

Children's  parties  are  also  very  susceptible  to  very  clever  table  deco- 
ration. The  ages  of  the  children  to  be  entertained,  the  occasion  of  their 
entertainment,  and  their  particular  inclinations,  influence  to  an  important 
degree  the  character  of  the  decorations. 

WHEN  DINNER  IS  ANNOUNCED 

The  host,  with  his  partner,  leads  the  way  to  the  dining  room.  At 
the  table,  cards  are  placed  at  each  cover  showing  the  seating  arrange- 
ment. Each  gentleman  draws  out  the  lady's  chair,  waits  until  the  host 
and  ladies  are  seated  then  seats  himself. 

ORDER  OF  SEATING  AND  SERVING  PEOPLE  AT  TABLE 

The  guest  of  honor,  if  a  man,  should  be  seated  at  the  right  of  the 
hostess;  if  a  woman,  at  the  right  of  the  host. 

The  order  of  serving  is  very  largely  a  matter  of  individual  incli- 
nation. 

All  the  women  may  be  served  before  the  men,  beginning  with  the 
hostess  or  guest  of  honor. 

Or  the  guest  of  honor  or  the  hostess  may  be  served  first  and  then 
the  next  person,  irrespective  of  whether  man  or  woman,  continuing  thus 
around  the  table.  It  is  advisable  to  serve  one  course  around  the  table 
to  the  right  and  the  other  around  the  table  to  the  left,  so  that  the 
courtesies  may  be  equally  divided. 

When  the  hostess  is  served  first  it  enables  her  to  judge  as  to  whether 
the  dish  is  properly  served  and  provided  with  necessary  accessories. 


83 


FOR   BREAKFAST 

The  development  and  the  use  of  electricity  for 
table  appliances  has  added  wonderfully  to  the  de- 
lights of  breakfast  serving.  The  electric  toaster 
makes  the  toast  right  at  the  table,  thus  insuring 
economy  and  adding  to  the  delight  of  the  toast 
itself. 

The  coffee  likewise  is  made  in  the  electric  per- 
colator, and  even  the  bacon  and  eggs  may  be 
shirred  on  the  electric  grill. 

With  the  electric  waffle  iron  you  can  enjoy 
making  them — right  at  the  table. 


INDIVIDUAL  COVER  FOR 
LUNCHEON 

The  illustration  shows  the  setting 
for  the  serving  of  the  meat  course,  also 
the  position  of  the  coffee  cup,  which 
should  be  placed  after  the  remainder 
of  the  course  has  been  served. 


COVER   FOR   BREAKFAST 

On  the  tray  are  three  pitchers,  the 
smallest  for  cream,  next  in  size  for 
milk  and  the  largest  for  hot  water, 
which  is  provided  to  heat  the  cups. 

Before  the  coffee  is  served  the 
water  is  poured  into  each  cup,  from 
which  it  is  emptied  into  the  bowl, 
which  is  also  on  the  tray. 


84 


SPECIAL  HONEY  RECIPES 


HONEY   CARAMELS 

1  cup  extracted  honey  of  best  flavor,  1  cup 
granulated  sugar,  3  tablespoons  sweet  cream  or 
milk.  Boil  to  "soft  crack,"  or  until  it  hardens 
when  dropped  into  cold  water,  but  not  too  brittle 
— just  so  it  will  form  into  a  soft  ball  when  taken 
in  the  fingers.  Pour  into  a  greased  dish,  stirring 
in  a  teaspoon  extract  of  vanilla  just  before  tak- 
ing off.  Let  it  be  %  or  %-inch  deep  in  the  dish  ; 
and  as  it  cools,  cut  in  squares  and  wrap  each 
square  in  paraffine  paper,  such  as  grocers  wrap 
butter  in.  To  make  chocolate  caramels,  add  to 
the  foregoing  1  tablespoon  melted  chocolate,  just 
before  taking  off  the  stove,  stirring  it  in  well. 
For  chocolate  caramels  it  is  not  so  important  that 
the  honey  be  of  best  quality. — C.  C.  Miller. 


WALNUT  CREAMS 

Boil  to  the  hard  snap  stage  1  cup  of  grated 
chocolate,  1  cup  of  brown  sugar,  1  cup  of  ex- 
tracted honey  and  y2  cup  of  sweet  cream.  When 
it  hardens  on  being  dropped  in  water,  stir  in  but- 
ter the  size  of  an  egg.  Just  before  removing  from 
the  fire,  add  1  teaspoon  of  vanilla  and  2  cups  of 
finely  chopped  walnuts.  Stir  thoroughly  and  pour 
in  buttered  plates  to  cool,  cutting  it  into  squares. 
Other  kinds  of  nuts  may  be  substituted  for  wal- 
nuts. 


BUTTERSCOTCH 

1  cup  butter,  2  cups  of  sugar,  2  cups  of  ex- 
tracted honey,  1  heaping  teaspoon  of  cinnamon. 
Boil  ten  minutes,  pour  into  a  buttered  pan  and 
when  cold  cut  into  squares. 


HONEY   NUT-CAKES 

8  cups  sugar,  2  cups  honey,  4  cups  milk  or 
water,  1  Ib.  almonds,  1  Ib.  English  walnuts,  3 
cents'  worth  each  of  candied  lemon  and  orange 
peel,  5  cents'  worth  citron  (the  last  three  cut 
fine),  2  large  tablespoons  soda,  2  teaspoons  cin- 
namon, 2  teaspoons  ground  cloves.  Put  the  milk, 
sugar  and  honey  on  the  stove  to  boil  15  minutes  ; 
skim  off  the  scum,  and  take  from  the  stove. 
Put  in  the  nuts,  spices  and  candied  fruit.  Stir 
in  as  much  flour  as  can  be  done  with  a  spoon. 
Set  away  to  cool,  then  mix  in  the  soda  (don't 
make  the  dough  too  stiff).  Cover  up  and  let 
stand  over  night,  then  work  in  enough  flour  to 
make  a  stiff  dough.  Bake  when  you  get  ready. 
It  is  well  to  let  it  stand  a  few  days,  as  it  will  not 
stick  so  badly.  Roll  out  a  little  thicker  than  a 
common  cooky,  cut  in  any  shape  you  like. 

This  recipe  originated  in  Germany,  is  old  and 
tried  and  the  cake  will  keep  a  year  or  more. — 
Mrs.  E.  Smith. 


HONEY  AND   ALMOND   CAKES 

Put  into  a  saucepan  2  cups  of  liquid  honey 
with  "4  Ib.  of  powdered  sugar.  Cook  2  to  3  min- 
utes, add  *4  Ib.  of  almonds  (chopped)  and  cook 
5  minutes  longer.  Now  add  enough  flour  to  make 
a  stiff  dough.  Take  from  the  fire,  and  when 
slightly  cooled  add  eight  ounces  of  candied 
orange  peel,  cut  fine,  the  yellow  rind  of  a  lemon, 
%  teaspoon  each  of  ground  cinnamon  and  grated 
nutmeg,  %  teaspoon  of  soda,  a  pinch  of  salt  and 
a  glass  of  grape  juice.  While  the  dough  is  still 
warm,  roll  thin  and  stamp  into  little  rectangles. 
Bake  in  a  moderate  oven  and  when  cold,  ice. 


OBERLIN  HONEY  LAYER-CAKE 
Two-thirds  cup  of  butter,  1  cup  honey,  3  eggs 
beaten,  y2  cup  milk.  Cream  the  butter  and  honey 
together,  then  add  the  eggs  and  milk.  Then  add  2 
cups  flour  containing  1%  teaspoons  baking  pow- 
der previously  stirred  in.  Then  stir  in  flour  to 
make  a  stiff  batter.  Bake  in  jelly  tins.  When 
the  cakes  are  cold,  take  finely  flavored  candied 
honey,  and  after  creaming  it,  spread  between  the 
layers. 

HONEY  JUMBLES 

Chop  finely  x/4  pound  each  of  citron  and  can- 
died orange  peel ;  place  in  a  nappy  and  just  cover 
with  warm  strained  honey  and  let  stand  over 
night  in  a  warm  place.  Beat  2  eggs  and  1  cup 
of  white  sugar  until  smooth ;  add  the  fruit  and 
honey,  a  little  salt  and  2%  cups  of  flour.  Knead 
to  a  smooth  dough,  roll  thin,  cut  into  fancy 
shapes  and  bake  in  a  rather  quick  oven. 

OBERLIN    HONEY   FRUIT-CAKE 

One-half  cup  butter,  %  cup  honey,  1/3  cup 
apple  jelly  or  boiled  cider,  2  eggs  well  beaten,  1 
teaspoon  soda,  1  teaspoon  each  of  cinnamon, 
cloves  and  nutmeg,  1  teacup  each  of  raisins  and 
dried  currants.  Warm  the  butter,  honey  and 
apple  jelly  slightly,  add  the  beaten  eggs,  then 
the  soda  dissolved  in  a  little  warm  water ;  add 
spices  and  flour  enough  to  make  a  stiff  batter, 
then  stir  in  the  fruit  and  bake  in  a  slow  oven. 
Keep  in  a  covered  jar  several  weeks  before  using. 

HONEY   SHORTCAKE 

Three  cups  of  flour,  2  teaspoons  baking  pow- 
der, 1  teaspoon  salt,  %  cup  shortening,  1%  cups 
sweet  milk.  Roll  quickly  and  bake  in  a  hot 
oven.  When  done,  split  the  cake  and  spread  the 
lower  half  thinly  with  butter,  add  the  upper  half 
with  %  pourid  of  the  best  flavored  honey.  (Can- 
died honey  is  preferred.  If  too  hard  to  spread 
well,  it  should  be  slightly  warmed  or  creamed 
with  a  knife.)  Let  it  stand  a  few  minutes  and 
the  honey  will  melt  gradually  and  the  flavor  will 
permeate  all  through  the  cake.  To  be  eaten  with 
milk. 

HONEY  AND  TAR  COUGH  CANDY 

Boil  a  double  handful  of  green  hoarhound  in  2 
quarts  of  water,  down  to  1  quart ;  strain,  and 
add  to  this  tea  2  cups  of  extracted  honey  and  a 
tablespoon  each  of  lard  and  tar.  Boil  down  to 
a  candy,  but  not  enough  to  make  it  brittle.  Begin 
to  eat  this,  increase  from  a  piece  the  size  of  a 
pea  to  as  much  as  can  be  relished.  It  is  an  ex- 
cellent cough  candy  and  always  gives  relief  in  a 
short  time. 

INDIAN  PUDDING 

Five  cups  of  milk,  1/3  cup  of  corn  meal,  % 
cup  of  honey,  1  teaspoon  of  salt,  1  teaspoon  of 
sugar. 


Cook  milk  and  meal  in  a  double  boiler  20  min- 
utes ;  add  honey,  salt  and  ginger ;  pour  into  a 
buttered  pudding  -dish  and  bake  2  hours  in  a  slow 
oven ;  serve  with  cream. 

FOR   SUGAR-CURING   100    POUNDS   OF   MEAT 

Eight  pounds  of  salt,  1  quart  of  honey,  2 
ounces  of  saltpeter  and  3  gallons  of  water.  Mix> 
and  boil  until  dissolved,  then  pour  it  hot  on  th« 
meat. 


Contributed  by  the  J.  A.  Howard  Apiaries.    For  best  results  use  Howard's  Pure  Honeyl 


85 


Ghirardelli's 

GROUND  CHOCOLATE 


Say  "GEAR-AR-DELLY" 

The  all-in-one  chocolate  —  as  a  beverage, 
for  baking,  for  dessert  making 


86 


Ghirardelli's  Brown  Stone  Front  Cake 

Three-fourths  cup  Ghirardelli's  Ground  Chocolate,  Vz  cup  sweet  milk. 
2/3  cup  brown  sugar,  yolk  of  1  egg.  Beat  all  together;  soft  boil  until 
like  a  custard;  set  to  cool.  This  is  the  cream:  Take  1  cup  brown 
sugar,  %  cup  butter,  %  cup  sweet  milk,  2  eggs,  2  cups  sifted  flour.  After 
the  cake  is  mixed  then  stir  in  the  above  cream;  then  add  1  teaspoon  soda 
dissolved  in  a  little  warm  water;  spread  white  boiled  icing  over  and  be- 
tween the  layers. 

Chocolate  Spanish  Cream 

Take  iVz  tablespoons  gelatine,  2  eggs,  iVz  teaspoons  vanilla,  2%  cups 
milk,  4  tablespoons  sugar,  3  tablespoons  Ghirardelli's  Ground  Chocolate. 
Soak  gelatine  in  milk;  put  on  fire  and  stir  until  dissolved;  add  yolks  of 
eggs,  well  beaten  with  two  tablespoons  of  sugar;  stir  chocolate  to  smooth 
paste  with  a  little  cold  water;  add  to  milk;  stir  until  it  comes  to  boiling 
point;  remove  from  stove;  have  whites  of  eggs  beaten  with  2  tablespoons 
of  sugar;  add  whites,  stirring  briskly.  Flavor  and  turn  into  mould. 
Serve  with  whipped  cream  or  sauce. 

Devil's  Cake  -  -  All  Chocolate 

Take  1  cup  sugar,  butter  size  of  an  egg;  cream  these  ingredients  to- 
gether; 1  cup  of  sour  milk,  1  egg.  Sift  1  cup  of  flour,  1  teaspoon  of 
soda  and  3  tablespoons  of  Ghirardelli's  Ground  Chocolate  together  four 
or  five  times;  add  the  creamed  butter  and  sugar,  then  the  egg,  well 
beaten,  and  the  sour  milk;  stir  well;  bake  in  a  moderate  oven.  When 
cool,  cover  with  chocolate  frosting. 

Ghirardelli's  Chocolate  Fudge 

Four  rounded  tablespoons  of  D.  Ghirardelli's  Ground  Chocolate,  2 
cups  sugar,  1  cup  milk,  butter  the  size  of  a  small  hen's  egg,  1  teaspoon 
vanilla,  2  drops  lemon  extract.  Boil  sugar,  butter  and  milk  until  thick 
and  add  chocolate;  cook  until  thread  spins  when  tried;  then  add  extract 
and  take  from  fire,  stirring  until  nearly  cold  or  becomes  sugary.  Turn 
on  a  well-buttered  dish  and  cut  in  squares. 

Chocolate  Bread  Pudding 

Take  2  large  cups  of  crumbled  bread;  let  this  stand  Vz  hour,  covered 
with  3  cups  of  boiling  milk;  beat  2  eggs  and  add  Vz  cup  sugar  and  4 
tablespoons  of  Ghirardelli's  Ground  Chocolate,  butter  the  size  of  walnut 
and  pinch  of  salt;  add  this  to  milk  and  bread  crumbs;  flavor  with  vanilla 
extract  and  bake  1  hour  in  a  covered  buttered  dish,  in  a  medium  oven. 
Serve  with  hard  sauce,  whipped  cream  or  vanilla  sauce. 

Chocolate  Sauce 

One  egg,  1  cup  milk,  1  teaspoon  cornstarch,  %  cup  sugar,  2  tea- 
spoons Ghirardelli's  Ground  Chocolate,  1  teaspoon  vanilla.  Scald  milk 
and  add  the  cornstarch,  which  has  been  dissolved  in  a  little  of  the  cold 
milk;  beat  egg  and  add  to  the  mixture  with  the  sugar,  chocolate  and 
vanilla. 


Chocolate  Icing 


Place  2  ounces  of  Ghirardelli's  Ground  Chocolate  in  an  enameled 
saucepan  with  a  quarter  pint  of  boiling  water;  set  on  the  stove  for  a  few 
minutes,  stirring  constantly;  then  remove,  add  %  pound  of  pulverized 
sugar  and  stir  again  until  perfectly  smooth. 


87 


Instant  Appeal 

^          ~*  * 

o       f 

\J  §      C//  i/L/ 


Wallace  Silver  Plate  lends 
an  atmosphere  of  distinc- 
tion to  any  table  it  graces. 
The  patterns  possess  the  refine- 
ment and  finish  that  one  has  been 
accustomed  to  associate  only  with 
the  expensive  Sterling  ware. 
The  discriminating  public  has  discovered  in 
Wallace  Silver  a  plated  ware  that  they  are 
proud  to  present  to  their  friends,  proud  to 
own  and  use,  proud  to  hand  down  to  their  children. 
It  will  give  us  as  much  pleasure  to  show  you  our  new 
"Hostess"  pattern  as  you  will  experience  in  viewing  it. 


1226  Broadway 


A.  SIGWART  &  SONS 

JEWELERS 


Oakland 


88 


TABLE  ETIQUETTE 


Whether  it  be  a  family  dinner  without  guests  or  a  formal  occasion, 
a  man  shows  courtesy  and  breeding  by  waiting  until  the  ladies  have  been 
seated.  At  a  luncheon  or  dinner  a  woman  waits  politely  until  her 
hostess  is  seated,  and  a  young  girl  does  not  take  her  place  until  each 
order  woman  has  taken  hers. 

Proper  Seat  at  Table 

One  should  sit  erect,  and  neither  lounge  nor  bend  forward  while 
eating.  A  seat  drawn  too  closely  throws  out  the  elbows,  one  too  far 
away  crooks  the  back.  The  proper  compromise  is  a  position  in  which 
the  waist  or  chest  is  about  eight  inches  from  the  table. 

While  at  the  table  it  is  not  considered  good  manners  to  put  one's 
elbows  on  the  table,  to  trifle  with  the  knives  and  forks,  or  to  clink  the 
glasses.  When  not  occupied,  the  hands  should  lie  quietly  in  the  lap, 
for  nothing  so  marks  the  well-bred  gentleman  or  lady  as  repose  at  the 
table. 

Use  of  Napkin 

This  must  not  be  spread  out  to  its  full  extent  over  the  lap  or  chest, 
and  none  but  the  vulgarian  tucks  his  napkin  in  the  top  of  his  waistcoat. 
To  unfold  it  once  and  lay  it  across  the  knees  is  sufficient.  At  the  con- 
clusion of  a  meal  in  a  restaurant  or  at  the  table  of  a  friend  it  is  not 
necessary  to  diligently  fold  the  square  of  linen  in  its  original  creases  and 
lay  it  by  the  plate.  Since  the  napkin  will  not  be  used  again  until  it  is 
washed,  it  is  sufficient  to  place  it  unfolded  on  the  table  when  arising. 
This  rule  is  not  followed  when  visiting  for  a  few  days  in  a  friend's  house. 
Then  the  guest  should  do  as  the  host  and  hostess  do,  for  not  in  every 
household  is  a  fresh  napkin  supplied  at  every  meal. 

Knife  and  Fork 

The  knife  is  invariably  held  in  the  right  hand  and  is  used  exclusively 
for  cutting  and  never  for  conveying  food  to  the  mouth.  The  fork  is 
shifted  to  the  right  hand  when  the  knife  is  laid  aside,  and  save  for  small 
vegetables,  such  as  peas,  beans,  etc.,  it  is  not  used  spoonwise  for  passing 
food  to  the  mouth. 

It  is  an  evidence  of  careless  training  in  table  manners  to  mash  food 
in  between  the  prongs  of  the  fork,  to  turn  the  concave  side  of  the  fork 
up  and,  loading  it  with  selections  from  different  foods  on  the  plate,  to 
lift  the  whole,  shovelwise,  to  the  mouth. 

No  less  reprehensible  is  it  to  hold  knife  and  fork  together  in  the  air 
when  the  plate  is  passed  up  to  the  host  or  hostess  for  another  helping, 
or,  when  pausing  in  the  process  of  eating,  to  rest  the  tip  of  the  knife  and 
fork  on  the  plate's  edge  and  their  handles  on  the  cloth.  When  not  in 
active  service  both  of  these  utensils  must  remain  resting  wholly  on  the 
plate,  and  at  the  conclusion  of  a  course  they  should  be  placed  together, 
their  points  touching  the  center  of  the  plate,  their  handles  resting  on  the 
plate's  edge. 

Not  only  fish,  meats,  vegetables  and  made  dishes,  melons  and  salads, 
as  well,  are  eaten  with  a  fork.  Oysters  and  clams,  lobster,  crab  and 
terrapin  are  fork  foods.  It  is  a  conspicuous  error  in  good  manners  to 
cut  salad  with  a  knife.  Lettuce  leaves  are  folded  up  with  the  fork  and 
lifted  to  the  mouth. 

Use  of  the  Spoon 

Never  allow  a  spoon  to  stand  in  a  coffee,  tea  or  bouillon  cup  while 
drinking  from  it.  For  beverages  served  in  cups  and  glasses  it  is  enough 
to  stir  the  liquids  once  or  twice,  to  sip  a  spoonful  or  two  to  test  the  tem- 
perature and  then,  laying  the  spoon  in  the  saucer,  to  drink  the  remainder 
directly  from  the  cup.  To  dip  up  a  spoonful  of  soup  and  blow  upon  it  in 


89 


order  to  reduce  the  temperature  is  a  habit  that  should  be  confined  to 
nursery  days.  Soup  should  be  dipped  up  with  an  outward  motion,  never 
by  drawing  the  spoon  toward  one. 

Liquids  are  imbibed  from  the  side,  not  the  end,  of  the  spoon.  • 
The  foods  eaten  with  a  spoon  are  grape  fruit  and  its  cousins,  small 
and   large   fruits   when    served   with   cream,   hot   puddings   and    custards, 
jellies,  porridges  and  preserves  and  hard  or  soft-boiled  eggs. 

Use  of  Finger  Bowl 

A  finger  bowl  is  the  necessary  adjunct  to  a  fruit  course.  The  bowl, 
half  filled  with  water,  is  set  upon  a  plate,  on  which  a  small  doily  lies. 
Unless  a  second  plate  is  served  with  the  fruit,  that  on  which  the  bowl 
of  water  stands  is  intended  to  receive  it.  Then  the  bowl  and  doily  must 
be  removed  slightly  to  one  side  and  the  former  placed  upon  the  latter. 
When  the  fruit  is  finished  each  hand  in  turn  must  be  dipped  in  the  water, 
not  both  together,  as  though  the  bowl  were  a  wash  basin.  A  little  rub- 
bing together  of  the  finger  tips,  without  stirring  up  or  splashing  the 
water  about,  cleanses  them  thoroughly  and  they  must  be  dried  with  the 
napkin  on  the  knees. 

Noiseless  and  Deliberate  Eating 

To  eat  slowly  and  quietly  is  an  evidence  of  respect  for  one's  health 
and  personal  dignity.  Only  -the  underbred  or  uneducation  bolt  their 
food,  strike  their  spoon,  fork  or  glass  rim  against  their  teeth,  suck  up  a 
liquid  from  a  spoon,  clash  knives  and  forks  against  their  plates,  scrape 
the  bottom  of  a  cup,  plate  or  glass  in  hungry  pursuit  of  a  last  morsel, 
and  masticate  with  the  mouth  open,  pat  the  top  of  a  pepper  pot  to  force 
out  the  contents  and  drum  on  a  knife-blade,  in  order  to  distribute  salt  on 
meat  or  vegetables. 

Conversation  and  small  mouthfuls  are  aids  to  digestion  and  it  is  a 
useless  and  ugly  exertion  to  smack  the  lips  together  when  chewing  food. 

Individual  salt  cellars  are  commonly  used  today.  A  well-arranged 
dinner,  breakfast  or  luncheon  table  is  provided  with  one  between  each 
two  covers.  A  helping  from  one  of  these  should  be  taken  with  the  small 
salt  spoon  which  lies  across  or  beside  it  and  placed  on  the  edge  of  the 
plate,  not  upon  the  cloth  beside  the  plate.  To  thrust  one's  knife  point 
into  the  salt  dish  is  vulgar  in  the  extreme.  When  distributing  salt  upon 
food,  do  not  take  a  pinch  between  thumb  and  forefinger;  a  little  taken 
up  on  the  knife's  point,  or  whatever  will  adhere  to  the  fork  prongs,  is 
enough  to  savor  the  whole  of  any  helping  of  food  on  the  plate. 

A  last  and  elusive  morsel  of  food  should  never  be  pursued  about  a 
plate  and  finally  pushed  upon  a  fork  by  the  assisting  touch  of  a  finger. 
A  bit  of  bread  may  be  utilized  for  this  purpose  or,  better  still,  the  knife 
if  it  is  at  hand. 

A  mouthful  of  meat,  vegetable  or  dessert  should  never  be  taken  up 
by  a  fork  or  spoon  and  held  in  midair  while  conversation  is  carried  on. 
As  soon  as  food  is  lifted  from  the  plate  it  should  be  put  into  the  mouth. 

Accidents  at  Table 

Mishaps  happen  even  to  the  most  careful  person.  When,  however, 
anything  flies  from  the  plate  or  lap  to  the  floor,  one  should  allow  the 
servant  to  pick  it  up.  Should  grease  or  jelly  drop  from  the  fork  to  one's 
person,  then  to  remove  it  with  the  napkin  corner  is  the  only  remedy. 

Very  often,  however,  the  apparently  well-conducted  gentleman  or 
lady,  when  such  an  accident  befalls,  gravely  wipes  his  or  her  knife  on  a 
bit  of  bread  or  the  plate's  edge  and  headfully  scrapes  away  the  offending 
morsel.  This  is  decidedly  the  wrong  way  to  do  it,  just  as  it  is  a  bad 
error  thoughtfully  to  scrape  up  a  bit  of  butter  or  fragment  of  fowl  from 
the  tablecloth  where  it  has  fallen  beside  the  plate.  At  the  family  board 
this  is  well  enough,  but  at  a  restaurant  or  a  friend's  table  it  is  bad  man- 
ners. 


90 


If  an  unfortunate  individual  overturns  a  full  water  glass  at  a  dinner 
table,  profuse  apologies  are  out  of  place.  To  give  the  hostess  an  appeal- 
ing glance  and  say,  "Please  forgive  me;  I  am  very  awkward,"  or  "I  must 
apologize  for  my  stupidity;  this  is  quite  unforgiveable,"  is  enough. 

Should  a  cup,  glass  or  dish  be  broken  through  carelessness,  then  a 
quick,  quiet  apology  can  be  made  and  within  a  few  days  sincere  repent- 
ance indicated  by  forwarding  to  the  hostess,  if  possible,  a  duplicate  of  the 
broken  article  and  a  contrite  little  note. 

A  serious  and  unpleasant  accident  is  that  of  taking  into  the  mouth 
half-done,  burning  hot  or  tainted  foods.  The  one  course  to  pursue,  if  it 
cannot  be  swallowed,  is  quickly  and  quietly  to  eject  the  morsel  on  the 
fork  or  spoon,  whence  it  can  quietly  be  laid  on  the  plate.  This  can  be 
so  deftly  accomplished  that  none  need  suspect  the  state  of  affairs. 

Foods  Eaten  with  the  Fingers 

At  luncheon,  breakfast,  high  tea  or  supper  a  small  plate  and  silver 
knife  lie  beside  the  larger  plate  and  on  this  the  breads  offered  must  be 
laid — not  on  the  cloth — and  the  small  silver  knife — not  the  large,  steel- 
bladed  ones — used  for  spreading  the  butter.  At  dinners  the  roll  in  the 
napkin  is  taken  out  and  laid  on  the  cloth  at  the  right  beside  the  plate. 
Never  bite  off  mouthfuls  of  bread  from  a  large  piece  nor  cut  it  up. 
Break  it  as  needed  in  pieces  the  size  of  a  mouthful,  spread  on  a  bit  of 
butter,  if  that  is  provided,  and  so  transfer  with  the  fingers  to  the  mouth. 

Crackers  are  eaten  in  the  same  way.  Celery,  radishes,  olives,  pickles, 
salted  nuts,  crystallized  fruits,  bon  bons  and  raw  fruits  (save  berries, 
melons  and  grapefruit),  artichokes  and  corn  on  the  cob  are  all  eaten 
with  the  fingers. 

Cake  is  eaten  like  bread,  or  with  a  fork. 

Peaches  are  quartered,  the  quarters  peeled,  then  cut  in  mouthfuls 
and  these  bits  transferred  with  the  fingers  to  the  lips.  Apples,  pears 
and  nectarines  a'e  similarly  treated.  Plums,  apricots,  grapes,  etc.,  if 
small  enough,  are  eaten  one  by  one  and  when  the  pits  are  ejected  they  are 
dropped  from  the  lips  directly  into  the  half-closed  hand  and  so  trans- 
ferred to  the  plate. 

Burr  artichokes  are  broken  apart,  leaf  by  leaf,  the  tips  dipped  in 
sauce  and  lifted  to  the  mouth.  The  heart  is  cut  and  eaten  with  a  fork. 

Cheese  is  cut  in  bits,  sometimes  placed  on  morsels  of  bread  or  biscuit 
and  lifted  in  the  fingers  to  the  lips,  but  more  often  eaten  with  a  fork. 

Oranges,  like  green  corn  on  the  cob,  are  hardly  susceptible  of  grace- 
ful treatment  unless  served  in  halves  and  eaten  with  a  spoon.  An  orange 
may  be  cut  into  four  pieces,  the  skin  then  easily  drawn  off,  the  seeds 
pressed  out,  and  each  quarter  severed  twice,  forms  a  suitable  mouthful. 
Deliberately  to  peel  and  devour  an  orange,  slice  by  slice,  is  a  prolonged 
and  ungraceful  performance. 

Is  it  necessary  to  reiterate  the  warnings  of  most  all  writers  on 
etiquette  that  chicken,  game  and  chop  bones  may  under  no  circumstances 
be  taken  up  with  the  fingers? 

Whoever  is  so  unskilled  as  to  fail  to  cut  the  larger  part  of  the  meat 
from  chop  and  fowl  bones  must  suffer  from  their  inadeptness  and  forego 
the  enjoyment  of  these  tempting  morsels. 

Asparagus  is  not  taken  up  in  the  fingers.  All  that  is  edible  of  the 
stalk  can  easily  be  cut  from  it  with  a  fork.  The  sight  of  lengths  of  this 
vegetable  dripping  with  sauce  and  hoisted  to  drop  into  the  open  mouth  is 
not  in  keeping  with  decent  behavior  at  the  modern  dinner  table. 

The  Second   Helping 

At  a  large  and  formal  dinner  party,  elaborate  luncheon  or  cere- 
monious breakfast,  a  guest,  no  matter  how  intimately  associated  with  the 
host  or  hostess,  should  not  ask  for  a  second  helping  of  any  of  the  dishes. 
At  a  small  dinner  party,  when  a  guest  is  a  rather  intimate  friend  of  host 
or  hostess,  the  request  for  a  second  helping  to  a  dish  is  accepted  by  the 


91 


hostess  as  a  compliment.  At  a  formal  dinner  neither  the  host  nor  hostess 
should  delay  the  progress  of  the  courses  by  asking  anyone  to  taste  again 
of  a  dish  that  has  been  passed,  but  at  a  small  dinner  or  a  family  dinner 
it  displays  a  hospitable  solicitude  when  a  hostess  invites  her  guests  to 
take  a  second  helping.  At  a  small  dinner  party  she  could  do  this  by 
directing  the  servant  to  pass  the  dish  again  to  everyone  at  table,  or, 
when  herself  helping  an  entree,  salad  or  dessert,  requesting  her  guests 
to  accept  a  second  serving  of  the  dish  before  her.  The  host  who  carves 
does  well  to  offer  a  little  more  of  the  meat  to  those  who  he  sees  have 
disposed  of  their  first  helping.  To  press  a  second  slice  of  meat  or 
second  spoonful  of  dessert  upon  a  guest  who  has  politely  refused  is  to 
exceed  the  bounds  of  civility. 

A  guest  is  always  privileged  to  ask  for  a  second  or  third  glass  of 
water  at  a  dinner  that  is  formal  or  informal.  This  must  be  done  by 
making  the  request  quietly  of  the  servant  when  next  she  approaches  the 
diner's  chair. 

At  the  Conclusion  of  a  Meal 

When  a  meal  is  concluded  it  is  most  reprehensible  to  push  away  the 
last  plate  used  and  brush  the  crumbs  on  the  cloth  into  little  heaps.  Leave 
the  last  plate  in  its  place,  lift  the  napkin  from  the  lap  and  lay  it  on  the 
table's  edge,  rise  slowly  and  quietly,  taking  no  precaution  to  push  the 
chair  back  into  place,  unless  dining  at  home  or  informally  at  a  friend's 
house,  where  such  is  the  rule.  The  ladies  at  a  dinner  or  at  the  family 
table  make  the  first  motion  to  leave  the  table.  A  gentleman  always 
stands  aside  to  let  a  lady  precede  him,  and  it  is  only  courteous  to  wait 
until  everyone  at  a  table  has  finished  eating  before  hurrying  away.  This 
rule  is,  of  course,  not  observed  at  a  boarding  house  or  small  foreign 
hotel,  where  all  the  members  of  a  promiscuous  household  gather  at  one 
long  board,  but  it  should  be  scrupulously  observed  in  a  private  house- 
hold. In  the  latter  circumstances,  when  anyone  is  obliged  to  leave  the 
table  before  others  have  finished,  it  is  but  polite  to  turn  to  the  mother. 
or  whoever  occupies  the  head  of  the  table,  and  say  "Please  excuse  me," 
before  rising,  and  "Thank  you,"  when  the  permission  is  granted.  None 
but  the  hopeless  provincial  and  vulgarian  uses  a  toothpick  after  his  or 
her  meal. 


ANCHORED  ENTHUSIASM  IS  ADVISED  FOR  ALL 

Enthusiasm  is  fine.  So  is  idealism.  So  is  optimism.  So  Is  faith.  So  is 
vision.  So  are  a  whole  lot  of  other  things.  But  always  keep  one  foot  on  the 
ground.  Too  many  of  us  are  given  to  flying  to  extremes.  We  lack  ballast.  We 
often  let  our  dreams  run  away  with  us.  We  lose  all  sense  of  perspective  and 
proportion.  When  things  are  going  well  with  us  we  conclude  that  they  will 
always  continue  to  do  so.  and  we  accordingly  neglect  to  provide  safeguards 
against  a  reversal  of  fortune.  The  business  concerns  which  are  in  direct 
straits  today  are  those  that  overshot  the  mark  most  during  the  boom.  They 
failed  to  look  ahead.  They  reckoned  upon  prosperity  lasting  forever.  A  good 
many  of  us  do  the  same  thing. 

After  all,  plain,  ordinary  gumption  is  the  greatest  asset  in  the  world. 
Gumption  embraces  level-headedness,  judgment,  stability,  power  to  hold  on, 
rational  but  not  blind  optimism,  reasonable  but  not  unreasonable  self-reliance, 
alertness  to  the  value  of  looking  before  you  leap  and  of  counting  the  cost  before 
you  run  up  a  bill.  Let  us  phllsophize;  yes.  But  let  us  not  forget  that  before 
we  can  philosophize  fruitfully  we  must  first  buckle  down  to  the  workaday  task 
of  earning  a  living.  —  Forbes  Magazine,  New  York. 


92 


Below  is  a  copy  of  the  indorsement  received  by  the  "Bride's  Cook  Book" 
in  its  effort  to  do  its  part  in  helping  to  win  the  war.  Recipes  in  this 
booh  have  been  changed  to  a  pre-war  basis,  with  many  new  and  valuable 
additions.  Cupid's  Book  is  a  continuation  of  the  Bride's  Cook  Book. 


LACHMAN   BUILDING  Telephone   Kearny  4100 

417  MARKET  STREET 
San  Francisco 


UNITED  STATES  FOOD  ADMINISTRATION 

RALPH   P.   MERRITT 

Federal  Food  Commissioner   for  California 


July  18,  1918. 

Pacific  Coast  Publishing  Company, 

560  Mission  Street, 

San  Francisco,  California. 

Gentlemen : 

The  recipes  in  The  Bride's  Cook  Book  have  been 
carefully  examined  by  the  Home  Economics  Depart- 
ment of  the  United  States  Food  Administration  for 
California  and  found  to  be  in  accordance  with  its 
rulings. 

By  following  the  Wheatless  and  Sugarless  recipes 
contained  therein  the  Housewife  is  performing  a 
patriotic  duty  in  the  conserving  of  Food  so  necessary 
for  our  Allies  and  armies  abroad. 

Great  appreciation  is  given  to  the  publishers  of 
the  book  for  its  construction  along  the  line  of  Food 
Conservation. 

Yours  very  truly, 

UNITED  STATES  FOOD  ADMINISTRATION  FOR 
CALIFORNIA 

(Signed)     FREDERICK  O'BRIEN, 

Director  of  Education. 


93 


To  Recipients  of  this 
BOOK 


T 


HE  Publishers  request  that  you  pat- 
ronize the  advertisers  listed  herein 
who  manufacture  and  distribute  the 
best  grades  of  food  products  and 
merchandise  described  in  the  va- 
rious advertisements. 


The  free  distribution  of  this  Book 
is  made  possible  through  revenue 
received  from  the  advertisements,  and  the  pub- 
lishers request  that  when  you  receive  this 
book,  you  in  turn,  whenever  possible,  patronize 
the  advertisers. 

The  publishers  of  this  Book  will  only  accept 
advertisements  from  firms  and  merchants  of 
well-known  reputation  and  whose  products 
and  goods  are  considered  the  best  in  quality. 

When  dealing  with  the  advertisers,  kindly 
mention  Cupid's  Book. 

Use  this  little  book  as  a  Buyer's  Guide. 


94 


Clorox  Should  Be  In  Every  Home 

THE  MOST  WONDERFUL  BLEACHER,  DISINFEC- 
TANT GERMICIDE  KNOWN  TO  SCIENCE 

A  Few  Good  Uses  for 

CLOROX 

Makes  Washing  Easy — Bleaches  Clothes 

White  as  Snow 
Bleaches  and  Cleanses  Toilet,  Bath  Tubs, 

Drainboards,  Sinks 
Removes  Ink,  Wine,  Fruit,  Coffee,  Tea 

and  other  Stains,  also  Mildew 
Disinfects  Drains,   Garbage  Cans,  etc. 


HOUSEHOLD  HINTS 


CARE  OF  THE  KITCHEN  FLOOR 

A  linoleum  covered  floor  is  the  most  easily  kept  clean.  The  hardwood  floor  is 
the  next  best.  Anything  spilled  should  be  wiped  up  at  once.  Grease-spots  on  wood 
or  stone  should  be  covered  with  flour,  starch  or  powdered  chalk  to  absorb  the  grease. 
Or  if  you  pour  cold  water  on  the  grease  as  soon  as  it  is  spilled,  to  harden  it,  the 
greater  part  may  then  be  scraped  off.  Sweep  the  floor  thoroughly  once  a  day. 
With  care  it  will  not  need  washing  or  scrubbing  oftener  than  once  a  week. 

CARE  OF  HARDWOOD  FLOOR 

Never  use  water  on  a  hardwood  floor.  Wipe  it  with  a  cloth  moistened  with 
very  little  kerosene — a  teaspoon  or  two  to  begin  with,  and  as  much  more  when  that 
has  evaporated.  Rub  hard  with  another  cloth  until  the  wood  is  perfectly  dry. 
Window  sills  and  all  hardwood  finish  should  be  cleaned  in  the  same  way. 

CARE  OF  OIL  CLOTH 

Wash  oil  cloth  with  warm  water  and  milk.  Use  one  cup  of  skim  milk  to  one 
gallon  of  water.  Wipe  dry  with  a  clean  cloth. 

CLEANING  PAINT 

Take  a  little  whiting  on  a  clean,  damp  cloth  and  rub  it  on  the  surface  to  be 
cleaned.  Take  care  not  to  let  drops  of  water  trickle  down  the  paint.  Wash  off  with 
a  second  cloth  and  clean  water.  Wipe  dry  with  a  third  cloth.  Clean  a  little  at  a 
time,  leaving  the  cleaned  part  dry  before  going  on. 

CARE  OF  SINK 

Neglect  of  sink  causes  bad  odors  and  attracts  water-bugs  and  roaches.  Keep  it 
at  all  times  free  from  scraps.  When  the  dishes  have  been  washed,  scour  it  with  a 
good  scouring  soap.  Wipe  the  woodwork  and  tiling.  Wash  strainer,  soapdish  and 
other  sink  utensils.  Wash  the  cloth.  Scrub  the  draining-board  and  rinse  the  sink. 
If  it  is  of  iron  and  is  to  be  left  for  several  hours,  wipe  it  dry.  If  rusty,  use  kerosene, 
or  grease  it  with  mutton-fat  or  lard,  sprinkle  with  lime,  and  leave  over  night. 

CARE  OF  FAUCETS 

Clean  brass  faucets  with  flannel  dipped  in  vinegar  or  lemon  juice  and  rub  thor- 
oughly with  rottenstone  and  oil,  then  polish  with  a  dry  cloth,  or  apply  putz  pomade 
or  some  similar  preparation;  rub  it  off  with  another  cloth,  and  polish  with  a  third 
one.  If  the  faucets  are  greasy,  wash  them  with  soap-suds  or  sal-soda  solution  before" 
using  anything  else.  Nickel  faucets  and  trimmings  need  only  to  be  wiped. 

SPECIAL  INSTRUCTIONS 

Do  not  put  knife-handles  in  water.  Water  discolors  and  cracks  ivory  and  bone 
handles,  and  may  loosen  wooden  ones.  After  washing  knives,  scour  them  with  bath 
brick.  Do  not  wash  bread-board  or  rolling  pin  at  an  iron  sink.  The  iron  will  leave 
marks  on  them.  Wash  them  at  the  table.  Be  careful  not  to  wet  the  cogs  of  a  Dover 
egg-beater.  Wash  the  lower  part,  and  wipe  off  the  handles  with  a  damp  cloth.  Water 
washes  the  oil  from  the  cogs,  making  the  beater  hard  to  turn.  Dry  the  seams  of  a 
double-boiler  carefully.  Do  not  waste  time  polishing  tins.  It  is  sufficient  to  have 
them  clean  and  dry.  Dip  glasses  into  hot  water,  so  that  they  will  be  wet  inside  and 
outside  at  the  same  time.  Silver  and  glass  are  brightest  if  wiped  directly  from  clean, 
hot  suds,  without  being  rinsed.  A  damp  towel  makes  dull  spoons  and  glasses.  Scald 
and  rinse  with  boiling  water  all  vessels  that  have  contained  milk.  Wash  teapot  and 
coffee-pot  in  clean,  hot  water  without  soap,  and  wipe  dry.  Clean  the  spout  carefully. 
Let  them  stand  for  awhile  with  covers  off.  Wash  dishpan  and  rinsing-pan,  and  wipe 
dry  with  a  towel,  not  with  the  dish-cloth.  Where  running  hot  water  is  plentiful, 
time  and  towels  can  be  saved  by  placing  the  dishes  as  they  are  washed  in  a  wire  rack, 
rinsing  them  with  very  hot  water.  Wipe  glasses  and  silver.  China  and  other  ware 
will  need  only  a  polish  with  towel  or  strip  of  paper  toweling.  For  success  with  this 
method,  the  dishes  must  be  washed  in  clean,  hot  suds,  and  rinsed  quickly.  If  washed 
in  greasy  water,  or  allowed  to  cool  before  being  rinsed,  they  will  not  dry  clean. 
Caution:  Gold-decorated  china  should  not  be  washed  in  this  way.  Very  hot  water 
may  injure  it. 

96 


CUPID'S     BOOK 

REMOVAL  OF  TARNISH 

Acids  dissolve  tarnish.  Oxalic  acid,  lemon-juice  and  vinegar  may  be  used.  But, 
except  for  spots,  it  is  best  to  rely  mostly  upon  powders  in  cleaning  metals.  A  chemi- 
cal that  removes  the  tarnish  may  attack  the  metal.  For  example,  any  chemical  that 
brightens  zinc,  eats  into  it.  If  acid  is  used  on  any  metal,  all  traces  of  it  must  be 
removed  by  rubbing  with  powder,  or  the  tarnish  will  quickly  reappear.  Oil  or  water, 
mixed  with  the  powder,  forms  a  paste  easy  to  apply.  Use  chamois-skin  or  soft  cloth 

TO  SCOUR  STEEL  KNIVES 

Scrape  off  a  little  bath  brick  with  the  back  of  the  knife  or  with  an  old  knife. 
Dip  a  cork  in  water  or  oil,  and  then  in  the  brick-dust.  Hold  the  knife  firmly,  with 
the  blade  resting  flat  upon  a  level  surface,  and  rub  both  sides  of  the  blade  with  the 
cork.  Wash  the  knife.  Scour  steel  forks  in  the  same  way.  Never  scour  silver-plated 

CARE  OF  ALUMINUM  WARE 

Aluminum  should  not  be  used  for  vegetables  with  strong  acid  or  for  boiling 
eggs.  These  discolor  it.  Otherwise  it  needs  little  care.  Never  use  soda  on  aluminum. 
Before  using  any  polish  fill  with  water  and  bring  to  a  boil.  For  bad  stains  use  oxalic 
acid  diluted,  one  teaspoon  of  acid  to  two  quarts  of  water.  If  the  stain  still  remains, 
rub  mith  a  damp  cloth  dipped  in  whiting. 

TO  CLEAN  SILVERWARE 

The  quickest  way  to  brighten  silver  is  by  electrolysis,  that  is,  by  decomposing 
the  tarnish  by  electricity.  One  device  for  this  purpose  is  an  aluminum  pan  with 
crcias-bars  of  tin  on  the  bottom.  Fill  the  pan  with  water,  and  for  every  quart  dissolve 
in  it  one  teaspoon  of  baking-soda  and  one  tablespoon  of  salt.  The  silver  must  rest 
on  the  bars  and  be  covered  with  the  solution.  A  mild  current  of  electricity  is  set  up, 
which  causes  the  tarnish  quickly  to  disappear.  No  rubbing  is  needed,  but  embossed 
silver  may  need  brushing  to  loosen  the  tarnish.  Rinse  in  clear  water  and  wipe  dry 
with  a  soft  cloth.  The  old  way  is  to  moisten  a  soft  cloth  with  water  or  alcohol,  dip 
it  in  fine  whiting,  and  apply  to  the  silver.  When  the  whiting  has  dried,  rub  it  off 
with  another  soft  cloth,  and  polish  with  chamois-skin.  To  cleanse  chasing  or  orna- 
mental work,  use  an  old  tooth-brush.  Rub  egg-stained  spoons  and  other  badly 
tarnished  articles  with  salt  before  washing  them.  The  tarnish  is  not  soluble,  but 
with  the  chlorine  in  the  salt  it  forms  a  soluble  compound.  Powders  or  cakes  sold  by 
silversmiths  are  good.  Patent  powders  and  polishes  often  remove  some  of  the  silver. 

HOUSEKEEPING  NOTES 

Mildew  in  white  clothes  may  be  removed  by  soaking  for  a  short  time  in  a  pail  of 
water  to  which  has  been  added  a  heaping  teaspoon  of  chloride  of  lime.  Then  hang 
in  sun.  Repeat  if  necessary.  Use  CLOROX  as  per  directions. 

When  frying  potatoes,  etc.,  try  chopping  with  empty  baking  powder  can  instead 
of  knife.  You  will  find  it  much  more  handy  and  quicker. 

Try  greasing  cake  and  bread  pans  with  a  small,  five-cent  paint  brush.  Keep 
grease  in  round  tin  can;  cut  hole  in  cover  and  insert  handle  of  brush  when  not  in  use. 
It  is  then  always  ready  for  use  and  does  not  soil  the  hands. 

To  prevent  cake  from  burning  when  using  new  tins,  butter  the  new  tins  well  and 
place  them  in  a  moderate  oven  for  fifteen  minutes.  After  this  the  cake  may  be 
cooked  in  them  without  danger  of  burning. 

When  ironing  with  gas,  place  a  lid  of  the  coal  stove  over  the  gas  burners  and 
place  the  irons  over  this.  The  irons  will  always  be  clean  and  heat  much  better  than 
if  they  are  put  directly  over  the  gas  flame. 

To  clean  plaster  of  paris  figures,  use  toilet  soapsuds  and  a  shaving  brush.  Rinse 
well.  Dipping  them  in  a  strong  solution  of  alum  water  will  give  them  the  appearance 
of  alabaster. 

To  preserve  gilt  frames,  cover  them  when  new  with  a  coat  of  white  varnish. 
All  specks  can  be  washed  off  with  water  without  injury. 

To  keep  lemons,  put  them  in  water.  Change  once  a  week.  Will  keep  a  long 
time. 

Do  not  use  pins  in  tying  up  laundry  bundles  as  it  not  only  injures  the  fabrics  but 
is  dangerous. 

Do  not  use  towels  in  wiping  razor  blades,  but  have  a  cloth  for  that  purpose. 

Perspiration  causes  silk  stockings  to  rot,  so  do  not  allow  them  to  dry  without 
first  rinsing  them. 

97 


HOUSEWIFE'S  FRIEND 


ALL  GROCERS  SELL  CLOROX 

98 


CUPID'S     BOOK 

REMOVAL  OF  STAINS 
(For  White  and  Fast  Colors  Only  —  Otherwise  Consult  Your  Cleaner) 

Blood  or  Meat  Juice. — Saturate  the  stained  part  with  kerosene  oil  and  then  dip 
in  boiling  water.  Use  CLOROX  as  per  directions. 

Chocolate  or  Coffee. — 1.  Stretch  the  stained  part  over  a  bowl  and  pour  boiling 
water  through  it.  2,  Rub  with  pure  glycerine,  then  wash  in  soft  water.  Do  not  use 
soap,  as  this  will  fix  the  stain.  Use  CLOROX  as  per  directions. 

Candle  Wax  (colored). — Place  blotting  paper,  French  chalk  or  white  talcum 
powder  on  each  side  of  stain  and  apply  a  warm  iron.  Brush  out  chalk  or  powder  and 
remove  color  by  sponging  with  alcohol  or  ether. 

Fruit. — Use  boiling  water  and  salts  of  lemon,  or  boiling  water  and  oxalic  acid. 
Pour  through  stained  part  which  is  stretched  over  a  bowl. 

Grass. — 1  Soak  the  stain  in  alcohol  and  rub.  2.  Wet  with  cold  water  and  rub 
cream  of  tartar  in  well,  then  wash  out.  Use  CLOROX  as  per  directions. 

Grease. — Stretch  stained  part  over  a  firm  pad  of  toweling  or  other  absorbent 
goods  and  rub  with  any  of  the  following  applied  with  woolen  cloth:  Turpentine, 
benzine,  ether  or  chloroform. 

Ink. — Dampen  in  cold  water,  dip  in  a  solution  of  boiling  oxalic  acid  (two  tea- 
spoons oxalic  acid  in  one  glass  of  water),  rinse  and  wash  in  soap  solution. 

Use  CLOROX  as  per  directions. 

Iron  Rust. — Moisten  stain  with  ammonia,  then  apply  salts  of  lemon  or  oxalic 
acid;  after  effervescence  appears,  dip  in  boiling  water. 

Mucus  (Handkerchiefs). — Soak  in  salt  water  (two  tablespoons  to  one  quart  of 
water),  wash  out  and  boil.  Use  CLOROX  as  per  directions. 

Machine  Oil. — 1.  Soak  in  cold  water,  then  wash  out  with  soap.  2.  Soak  in  cold 
water  and  borax,  then  wash. 

Milk. — Wash  in  cold  water,  then  warm  water  and  soap. 

Perspiration. — Immerse  in  soap  solution  and  set  in  sunshine  for  several  hours. 

Scorch. — Soft  water  and  strong  sunshine  will  remove  a  slight  scorch. 

Use  CLOROX  as  per  directions. 

Shoe  Stains  on  White  Stockings. — Soak  in  a  solution  of  oxalic  acid,  then  wash 
out  in  ammonia  water. 

Tea. — Cover  stain  with  common  salt,  cover  with  lemon  juice  and  set  in  sunshine. 

Use  CLOROX  as  per  directions. 

Vaseline. — Place  two  thicknesses  of  blotting  paper  beneath  stain,  and  moisten 
with  benzine.  Cover  with  two  thicknesses  of  blotting  paper  and  press  with  a  warm 
— not  hot — iron.  Use  care  in  working  with  benzine,  as  it  is  inflammable. 

Egg. — Cold  water,  followed  by  hot  water  and  soap,   as  in  ordinary  laundering. 

Ice  Cream, — Sponge  the  stains  thoroughly  with  water,  followed  by  agents  used 
in  removing  grease  spots. 

Iodine. — Unstarched  Materials:  Sponge  the  stain  with  diluted  ammonia.  Then 
sponge  with  alcohol  (if  you  can  get  it).  Starched  Materials:  Soak  the  stains  in 
diluted  ammonia  until  they  disappear,  or  boil  the  stained  material  for  five  or  ten 
minutes. 

Leather. — Use  an  abundance  of  soap  with  thorough  rubbing  and  proceed  as  in 
ordinary  laundering. 

Removing  Gum. — If  the  small  son  or  daughter  gets  chewing  gum  on  the  best 
frock  or  suit,  simply  go  over  the  gum  with  gasoline.  It  will  crumble  and  can  be 
washed  off. 

Paints. — Sponge  the  stains  with  pure  turpentine.  If  stains  are  not  fresh,  soften 
by  moistening  with  ammonia  and  sprinkling  with  turpentine.  Roll  articles  up  for 
fifteen  minutes,  then  wash  in  warm  water  and  soap. 

Water  Color. — Dip  stained  portion  in  gasoline  and  rub  vigorously. 

Salad  Dressing. — Soap  and  lukewarm  water  for  washable  materials. 

Soot. — First  brush  the  stain,  then  place  on  absorbent  powders  such  as  Fuller's 
earth,  French  chalk,  cornstarch,  corn  meal  or  salt;  work  around  until  they  become 
soiled  and  brush  them  away.  Then  wash  or  sponge  the  stain. 

Tomato  Stain. — Wash  stains  carefully,  then  moisten  with  lemon  juice  and  expose 
to  sun  for  several  days.  Sponge  the  stain  with  alcohol,  which  removes  the  green 
part  of  the  stain.  This  is  good  for  stains  on  wool  or  silk. 

99 


Companionable  Furniture  of  Wicker 

A  REAL  HOME  depends  much  upon  the  proper  selection  of 
furniture  and  neither  quantity  nor  expensiveness  is  the 
test  thereof.  Furniture  should  express  beauty  and  comfort 
and  should  be  part  of  a  harmonious  whole.  Falstaff  Wicker 
Furniture  measures  fully  up  to  this  standard.  It  is  carefully 
constructed  of  the  best  materials  by  expert  craftsmen. 

We  suggest  for  your  home  Daybeds,  Chaise  Longues,  Break- 
fast and  Dining  Room  Sets,  Library  Tables,  Ferneries,  Bird 
Cages  and  various  other  articles  for  your  home  needs. 

Our  prices  are  low  because  we  manufacture  under  the  most 
economical  conditions  and  sell  direct. 


Falstaff  Company" 

MANUFACTURERS   OF 

ICCOTAN,  REED  and  RATTAN 
FURNITURE 

3103  East  Fourteenth  Street  Oakland,  Cal. 


100 


CUPID'S     BOOK 


TIME 
Baking   Bread,   Cakes,   Puddings,   Etc. 

Loaf    Bread     40  to  60  minutes 

Rolls,    Biscuit    10  to  20  minutes 

Graham  Gems   30  minutes 

Gingerbread    20  to  30  minutes 

Sponge  Cake    45  to  60  minutes 

Plain  Cake 30  to  40  minutes 

Fruit  Cake   2  to  3  hours 

Cookies    10  to  15  minutes 

Bread  Pudding 1  hour 

Rice   and    Tapioca 1  hour 

Indian    Pudding    2  to  3  hours 

Plum  Pudding    2  to  3  hours 

Custards     15  to  20i  minutes 

Steamed   Brown   Bread 3  hours 

Steamed   Puddings    1  to  3  hours 

Pie  Crust    about  30  minutes 

Potatoes    30  to  45  minutes 

Baked  Beans    6  to  8  hours 

Braised  Meat   3  to  4  hours 

Scalloped  Dishes    15  to  20  minutes 

Baking   Meats 

Beef,  Sirloin,  rare,   per  Ib 8  to  10  minutes 

Beef,  Sirloin,  well  done,  per  Ib.  .12  to  15  min. 
Beef,  rolled,  rib  or  rump,  per  Ib.  .12  to  15  min. 
Beef,  long  .or  short,  filet. ..  .20  to  30  minutes 

Mutton,  rare,  per  Ib 10  minutes 

Mutton,  well  done,  per  Ib 15  minutes 

Lamb,  well  done,  per  Ib 15  minutes 

Veal,  well  done,  per  Ib 20  minutes 

Pork,  well  done,  per  Ib 30  minutes 

Turkey,    10    Ibs.    weight 3  hours 

Chickens,  3  to  4  Ibs.  weight 1  to  1%  hours 

Goose,   8   Ibs 2  hours 

Tame   Duck    40  to  60  minutes 

Game  Duck    30  to  40  minutes 

Grouse,  Pigeons 30  minutes 

Small  Birds    15  to  20  minutes 

Venison,   per  Ib 15  minutes 

Fish,  6  to  8  Ibs.;  long,  thin  fish 1  hour 

Fish,  4  to  6  Ibs.;  thick  Halibut 1  hour 

Fish,    small    20  to  30  minutes 

Freezing 
Ice  Cream   30  minutes 


TABLE 

Doughnuts,   Fritters    3  to  5  minutes 

Bacon,    Small   Fish,   Potatoes.  .2  to  5  minutes 
Breaded  Chops  and  Fish 5  to  8  minutes 

Broiling 

Steak,   1  inch  thick 4  minutes 

Steak,  1%  inch  thick 6  minutes 

Small,    thin   Fish 5  to  8  minutes 

Thick  Fish    12  to  15  minutes 

Chops  broiled  in  paper 8  to  10  minutes 

Chickens    20  minutes 

Liver,   Tripe,   Bacon 3  to  8  minutes 

Boiling 

Coffee    3  to  5  minutes 

Tea,  steep  without  boiling 5  minutes 

Corn  Meal   3  hours 

Hominy,   fine    l  hour 

Oatmeal,   rolled    30  minutes 

Oatmeal,    coarse,    steamed 3  hours 

Frying 

Croquettes,    Fish   Balls 1  minute 

Rice,    steamed    45  to  60  minutes 

Rice,  boiled   15  to  20  minutes 

Wheat  Granules    20  to  30  minutes 

Eggs,   soft   boiled 3  to  6  minutes 

Eggs,   hard  boiled 15  to  20  minutes 

Fish,  long,  whole,  per  Ib 6  to  10  minutes 

Fish,  cubical,  per  Ib 15  minutes 

Clams,    Oysters    3  to  5  minutes 

Beef,  corned  and  a  la  mode 3  to  5  hours 

Soup  Stock    3  to  6  hours 

Veal,   Mutton    2  to  3  hours 

Tongue    3  to  4  hours 

Potted  Pigeons   2  hours 

Ham    5  hours 

Sweetbreads    20  to  30  minutes 

Sweet  Corn   5  to  8  minutes 

Asparagus,  Tomatoes,   Peas.  .15  to  20  minutes 
Macaroni,  Potatoes,   Spinach,   Squash,   Cel- 
ery,   Cauliflower,   Greens. .  .20  to  30  minutes 

Cabbage,    Beets,    young 30  to  45  minutes 

Parsnips,  Turnips   30  to  45  minutes 

Carrots,    Onions,    Salsify 30  to  60  minutes 

Beans,  string  and  shelled 1  to  2  hours 

Puddings,   1  quart,  steamed 3  hours 

Puddings,  small   1  hour 


WEIGHTS  AND  MEASURES 


1  cup,  medium  size %  pt.  or  *4  Ib. 

4  cups,  medium  size,  or  flour  weigh....!  Ib. 

1  pint  flour  weighs %  Ib. 

1  pint  white  sugar  weighs 1  Ib. 


2  tablespoons  of  liquid  weigh 1  oz. 

8  teaspoons  of  liquid  weigh 1  oz. 

1  gill  of  liquid  weighs 4  ozs. 

1  pint  of  liquid  weighs 16  ozs. 


How  to  Measure  an  Ounce 

Housekeepers  are  often  confused  by  the  mingling  of  weights  and  measures  in  a  recipe, 
therefore  an  accurate  schedule  is  a  good  thing  to  have  around.  The  following  of  the  most 
generally  used  articles  will  be  found  correct: 


1  oz.    granulated    sugar    equals   2    level    tea- 
spoons. 

1  oz.  flour,  4  level  teaspoons. 
1  oz.  butter,  2  level  teaspoons. 
1  oz.  ground  coffee,  5  level  tablespoons. 
1  oz.  cornstarch,   3   level  tablespoons. 
1  oz.  thyme,  8  level  tablespoons. 
1  .oz.  grated  chocolate,  3  level  tablespoons. 
1  oz.  pepper,  4  level  tablespoons. 


1  oz.  salt,   2  level  tablespoons. 

1  oz.  mustard,  4  level  tablespoons. 

1  oz.  cloves,   4  level  tablespoons. 

1  oz.  cinnamon,  4%  level  tablespoons. 

1  oz.  mace,  4  level  tablespoons. 

1  oz.  curry,  4  level  tablespoons. 

1  oz.  chopped  suet,  %  of  a  cup. 

1  oz.  olive   oil,   2  tablespoons. 


Table  of  Measures 
1  solid 


cup   butter,   granulated   sugar,    milk, 

chopped  meat equals  %  lb. 

2  cups  flour equals  %  lb. 

9  large  eggs equals     1  lb. 


60  drops   equals  1  teaspoon 

3  teaspoons equals  1  tablespoon 

4  tablespoons equals  %  cup 

1  cup equals   %   pint 

1  round  tablespoon  butter equals  1  oz. 

Table  of  Proportions 

1  cup  liquid,  3  cups  flour  for  bread.  %  teaspoon  salt  to  1  quart  custard. 


1  cup  liquid,  2  cups  flour  for  muffins. 
1  cup  liquid,  1  cup  flour  for  batters. 
1  teaspoon  soda  to  1  pint  sour  milk. 
1  teaspoon  soda  to  1  cup  molasses. 


1  teaspoon  salt  to  1  quart  water. 
%  teaspoon  salt  is  a  pinch. 
^4  square  inch  pepper  is  a  shake. 


Remember  that  all  cup  and  spoon  measures  mean  full,  except  where  fractions  are  given. 

101 


"Send  it 


to  the 
jv  Laundry 


BRIDES,  NOTICE 

We  Have  Five  Separate  Departments  in  our  Laundry  for 
Your  Convenience  and  Economy 

IN  FAMILY  LAUNDRY  SERVICE 

(No.  1)     WET  WASH  DEPARTMENT 

In  this  department  we  wash  17  Ibs.  for  75c,  each  additional  pound  4z. 
Flat  pieces  ironed  if  desired  at  following  prices:  Spreads  or  table- 
cloths, 7c  each;  sheets,  slips,  rollers,  2c  each;  towels,  napkins,  rags, 
Ic  each. 

(No.  2)     DRY  WASH  DEPARTMENT 

In  this  department  all  flat  pieces  are  washed  and  ironed  ready  to 
use.  Other  pieces  are  dried,  ready  to  dampen  and  starch  at  your 
convenience.  The  minimum  charge  is  11  Ibs.  for  90c;  each  addi- 
tional pound  8c. 

( No.  3 )     ROUGH  DRY  DEPA R TMEN T 

In  this  department  we  wash  and  starch  the  pieces  that  have  to  be 
starched,  and  dry  them  ready  to  be  dampened  and  ironed  at  home, 
for  lOc  per  pound.  We  iron  all  flat  pieces  such  as  spreads,  table- 
cloths, sheets,  slips,  towels,  napkins,  handkerchiefs  and  rags.  The 
rough  dry  receives  that  same  careful  attention  as  the  finished  work. 
A  trial  will  convince  you.  Minimum  charge,  $1.00. 

(No.  4)     FINISHED  WORK  DEPARTMENT 

In  this  department  everything  is  washed  and  ironed  and  delivered 
ready  to  use,  such  as  ladies'  and  gents'  fancy  and  silk  wearing  ap- 
parel, blankets,  doilies  and  comforters.  We  also  wash  curtains  at 
owner's  risk.  We  darn  stockings,  sew  on  buttons  and  do  some  mend- 
ing free. 

(No.  5)     BLANKET  DEPARTMENT 

We  have  installed  an  up-to-date  machine  for  cleaning  and  renovating 
cotton  and  wool  blankets.     We  return  blankets  as  clean  and  fluffy 
as  when  they  were  new.    We  also  wash  curtains  at  owner's  risk.    A 
trial  will  convince  you. 
(We  make  our  service  to  fit  your  income.)     You  take  as  much  as 

you  can  afford  to  buy.     We  call  and  deliver  in  Oakland,  Berkeley  and 

Alameda.     Give  us  a  trial. 

"Aiming  to  please  is  our  motto" 

NEW  METHOD  LAUNDRY  COMPANY 

Phone  Piedmont  97 


102 


CUPID'S     BOOK 

DO  YOU  KNOW— 

That  a  small  piece  of  butter  added  to  the  water  prevents  vegetables,  macaroni  or 
rice  from  boiling  over? 

That  the  water  from  macaroni  or  rice  alter  they  have  been  cooked  should  be 
saved  for  soup  and  gravies? 

That  a  teaspoon  of  vinegar  added  to  boiled  meat,  while  cooking,  makes  the  meat 
tender? 

That  after  peeling  onions  if  celery  salt  is  rubbed  over  the  hands  before  washing 
the  odor  will  disappear? 

That  if  you  add  a  pinch  of  salt  to  ground  coffee  before  boiling  it  will  improve 
the  flavor? 

That  if  kid  gloves  are  rubbed  gently  with  bread  crumbs  after  each  time  they  are 
worn  they  will  remain  clean  much  longer  than  otherwise? 

That  a  poultice  made  of  tobacco  and  warm  water,  put  between  two  cloths  and 
placed  over  the  breast  and  pit  of  the  stomach  will  relieve  convulsions  when  nothing 
else  will?  It  will  do  no  harm. 

That  any  one  who  has  aching  feet,  if  the  feet  are  placed  in  kerosene  for  about  ten 
minutes  each  day  will  receive  the  greatest  relief?  If  used  regularly  for  a  month  is 
said  to  cure  all  corns  and  callous  places  on  the  feet.  Will  not  blister  or  do  any  injury. 

That  to  relieve  burns  get  a  small  bottle  of  picric  acid  and  with  a  feather  paint  the 
burned  or  scalded  parts,  allowing  it  to  dry?  In  a  few  minutes  all  the  pain  will  be 
gone  and  you  will  never  feel  it  again.  Where  the  burns  are  very  severe  more  than 
one  application  is  sometimes  necessary.  This-  is  an  invaluable  remedy,  specially 
where  there  are  children  in  the  home,  for  they  are  getting  burned  continually. 

That  there  is  nothing  better  than  sulphur  tea  for  the  hair?  It  cures  handruff, 
promotes  the  growth,  makes  the  hair  soft  and  glossy  and  is  very  good  to  keep  the 
hair  from  turning  gray. 

That  the  whitish  stain  left  on  a  mahogany  table  by  a  jug  of  boiling  water  or  a 
very  hot  dish  may  be  removed  by  rubbing  in  oil  and  afterward  pouring  a  little  spirits 
of  wine  on  the  spot  and  rubbing  it  dry  with  a  cloth? 

That  you  should  wash  your  weathered  oak  woodwork  and  furniture  with  milk? 

That  to  rid  your  home  of  ants  mix  thoroughly  two  parts  borax  with  one  part 
powdered  sugar  and  put  around  where  the  ants  come?  For  two  or  three  days  the  ants 
will  come  in  swarms,  but  after  that  they  will  disappear.  Leave  the  powder  around 
for  a  week  or  two  and  you  will  never  be  bothered  again  with  ants. 

That  if  food  becomes  slightly  burned  in  cooking,  set  the  saucepan  in  cold  water 
and  it  will  take  away  burned  taste? 

That  silk  stockings  should  be  washed  in  water  which  is  only  warm,  not  hot?  A 
soap  solution  is  better  for  them  than  rubbing  the  soap  itself  on.  Squeeze  them  out; 
don't  wring  them. 

How  to  set  colors  in  cotton  materials?  Test  materials  by  allowing  to  stand  in 
cold  water  to  see  if  material  bleeds.  If  so,  for  browns,  blacks  and  pink,  use  two  cups 
salt  to  one  gallon  of  water.  For  blues  use  one-half  cup  of  vinegar  to  one  gallon  of 
water.  For  lavenders  one  tablespoon  of  sugar  of  lead  (poison)  to  one  gallon  of 
water.  Allow  to  stand  in  solution  for  an  hour.  The  water  should  be  cold.  Putting 
a  little  salt  in  the  last  rinsing  water  will  tend  to  bring  out  the  color  in  cotton 
materials. 

That  you  can  brighten  your  home,  furniture,  wickerware,  chairs,  floors,  etc.,  with 
FULLER'S  PAINTS  and  VARNISHES? 

That  CLOROX  is  the  housewife's  FRIEND? 


103 


CUPID'S     BOOK 

FIRST  WEDDING  IN  AMERICA 

In  1609,  at  Jamestown,  Virginia,  the  first  Christian  marriage  ceremony  in 
America  was  performed  according  to  English  rites,  when  Anne  Burras  became  Mrs. 
John  Leyden.  This  was  eleven  years  before  Mary  Chilton — according  to  some  his- 
torians— arrived  on  the  Mayflower  and  won  the  distinction  of  being  the  first  person 
to  set  foot  on  Plymouth  Rock. 


IT  IS  NOT  ALWAYS  EASY 

To  apologize,  To  be   considerate, 

To  begin  over,  To  keep  on  trying, 

To  admit  error,  To  think  and  then  act, 

To  be  unselfish,  To  profit  by  mistakes, 

To  take  advice,  To  forgive  and  forget, 

To  be  charitable,  To  shoulder  a  deserved  blame. 

BUT  IT  ALWAYS  PAYS. 


IT'S  TIME  TO  MOVE 

— if  you  are  living  on  Spendthrift  Street. 

— if  you  are  still  dwelling  in  Deep-in-Debt  Row. 

— if  you  are  sojourning  in  Live-Beyond- Your-Means  Mansion. 

— if  you  are  renting  quarters  on  Keep-Up-Appearances  Avenue. 

— if  you  are  hopelessly  loitering  in  Can't-Save  Anything  Apartment. 


HOUSEHOLD  FINANCE 

Some  women  are  saving  in  the  little  things  and  forget  the  bigger  ones.  They 
fail  to  grasp  their  life  and  their  profession  of  housekeeping  as  a  whole.  It  is  equally 
necessary  to  hold  fast  to  the  dollars  as  the  pennies.  How  do  you  test  out  in  that  line? 

Do  you: 

Budget  your  income,  and  do  you  make  yourself  stick  to  your  budget? 
Pay  your  bills  by  bank  checks? 
Save  something  every  week? 

Read    carefully   the   advertisements    of   special    sales    in    your   daily    papers    and 
thoughtfully  anticipate  your  needs,  your  real  needs? 
Pay  cash  and  carry? 

Burn  fifty  cents  worth  of  gasoline  to  save  five  cents? 
Check  over  every  bill  carefully? 
File  your  receipts? 

Have  you  a  table  in  your  house  of  the  legal  weights  per  bushel  of  foodstuffs  in 
your  state? 

Watch  the  markets  on  your  household  staples  and  buy  accordingly? 

Observe  the  weights  of  the  contents  on  all  your  cans  and  packages  and  read 
their  guaranties? 

104 


CUPID'S     BOOK 
FLAKED  WHEAT  MIXTURES 

Note:  All  measurements  are  level  and  flour  is  sifted  once  before  measuring. 
One-half  pint  measuring  cup  is  used. 

SPERRY  FLAKED  WHEAT  CRISPS 

1/3  Cup   Butter  1/2  Teaspoon   Salt 

'/4    Cup  Sugar  1   Cup  Sperry   Flaked  Wheat 

!4    Cup   Milk  1   Teaspoon  Vanilla 

Cream  butter  well;  add  sugar  gradually,  milk,  Sperry  Flaked  Wheat  and  salt; 
add  enough  Sperry  Drifted  Snow  Flour  to  roll.  Roll  as  thin  as  possible;  cut  in 
strips  about  4  inches  long  by  1  inch  wide  and  bake  in  a  slow  oven  until  brown 
and  crisp. 

SPERRY  FLAKED  WHEAT  COOKIES 
!/2  Cup   Shortening  !4  Teaspoon   Soda 

1    Cup    Brown   Sugar  1    Teaspoon    Baking    Powder 

1    Egg  11/2  Cups  Sperry   Drifted   Snow  Flour 

1/3  Cup   Milk  11/2  Cups  Sperry   Flaked   Wheat 

1  Teaspoon   Vanilla  1   Cup  Cocoanut 

!/i  Teaspoon   Salt 

Cream  shortening  well;  add  sugar  gradually,  constantly  stirring;  add  egg,  well 
beaten,  milk,  Sperry  Flaked  Wheat,  cocoanut  and  vanilla.     Mix  and  sift  dry  ingre- 
dients and  add  to  first  mixture.     Drop  from  tip  of  spoon   on  a  well-greased   pan, 
about  3  inches  apart,  and  bake  in  a  moderate  oven  about  15  minutes. 
SPERRY  FLAKED  WHEAT  FRIED 

2  Cups  Sperry  Flaked  Wheat  y*  Teaspoon    Salt 

(cooked)  1   Tablespoon    Cold   Water 

1    Egg  Bread  or  Cracker  Crumbs 

Mould  Sperry  Flaked  Wheat  in  a  wet  bread  pan;  when  cold  cut  in  1-inch  slices; 
beat  egg;  add  cold  water;  dip  Sperry  Flaked  Wheat  slices  in  crumbs,  then  in  egg,  then 
in  crumbs  again.  Fry  in  deep  fat  or  saute  in  melted  shortening.  This  is  nice  as!  a 
garnish  for  meat  or  served  as  a  sweet  course  with  jelly. 


GERMEA  MIXTURES 

Note:    All  measurements  are  level.     One-half  pint  measuring  cup  is  used. 

SPERRY  GERMEA  PUDDING 

2  Cups  Milk  2  Tablespoons    Melted    Butter 

!/2  Cup  Sperry  Germea  1   Cup  Grated   Pineapple 

'/2  Cup  Sugar  1    Egg 

1   Teaspoon  Salt  1   Inch   Piece  Stick  Cinnamon 

Put  cinnamon  in  milk  and  allow  to  become  hot,  then  remove  cinnamon;  add 
Sperry  Germea  to  hot  milk,  and  when  boiling  add  sugar,  salt  and  butter;  cook  about 
30  minutes,  then  add  pineapple  and  cook  until  thick.  Add  well-beaten  egg,  cook 
until  egg  is  set.  Serve  hot  or  cold  with  cream  or  a  pudding  sauce. 

SPERRY  GERMEA  SPANISH 

1!/2  Cups   Sperry  Germea   (cooked)  6  Olives,  chopped  fine 

'/a  Can  Corn  Cayenne  Pepper  to  taste 

1  Tablespoon   Butter  1   Green    Pepper,   chopped    fine 
•     1   Teaspoon  Salt  1   Can  Tomato  Sauce 

2  Onions,    chopped   fine 

Mix  all  ingredients,  put  in  casserole,  cover  and  bake  in  medium  oven  30  minutes, 
or  put  together  and  heat  in  a  double  boiler. 

SPERRY  GERMEA  CHARLOTTE 

2  Cups   Milk  >/2  Cup  Sugar 

2  Tablespoons  Sperry  Germea  !/2  Cup   Grated   Pineapple 

1    Egg,    beaten    separately  1   Teaspoon  Vanilla 

Scald  milk;  add  Sperry  Germea  and  cook  in  a  double  boiler  15  minutes;  add 
beaten  egg  yolk  and  sugar;  cook  until  thick;  remove  from  fire  and  fold  in  the  stiffly 
beaten  white  of  egg;  chill,  then  add  fruit  and  vanilla.  Serve  in  individual  dishes  and 
garnish  with  whipped  cream.  

When  cooking  cereals,  measure  the  right  amount  of  boiling  water  and  put  in 
the  upper  part  of  a  double  boiler.  Allow  %  teaspoon  of  salt  to  each  %  pint  measur- 
ing cup  of  water.  When  water  is  rapidly  boiling,  with  a  fork  stir  in  the  required 
amount  of  cereal,  adding  it  very  slowly,  so  that  the  liquid  does  not  stop  boiling,  for 
if  this  happens  the  cereal  is  liable  to  fall  to  the  bottom  of  the  boiler  and  the  grains 
cling  together,  causing  lumps.  Cook  for  a  few  minutes  directly  over  the  flame, 
then  finish  in  the  double  boiler,  allowing  the  cereal  td  cook  the  length  of  time 
called  for  on  the  package.  Cereal  is  improved  by  long  cooking. 

105 


cTWEMORANDUM 


106 


(^MEMORANDUM 


107 


Into  anfc  <fa0m 


* 


Do  you  like  this  little  book? 

Won't  it  help  you  over  some  of 
the  Rough  Places  in  the  beginning 
of  Housekeeping? 

Is  the  answer  yes? 

Then,  there  is  just  one  way  to 
show  your  appreciation  and  that  is 
to   patronize   the   Advertisers   who 
have  made  it  possible  for  us  to  pre- 
sent it,  and  kindly  mention 


CUPID'S    BOOK 

Thanking  you  in  advance,  we  are, 
Sincerely  yours, 

.  E.  F.  KIESSLING  &  SON 

PUBLISHERS 
Oakland,  California 


108 


My  Mother  has  her 
Pictures  and  Mirrors  Framed 


at 


Saake's 

Cor.  16th  and  Clay  Sts. 
Oakland 


Furnish  Your  Own  Home 

Whether  it  be  an  apartment  or  a  house,  make  it  a 
real  home  by  furnishing  it  yourselves.  An  artistic 
home  need  not  be  expensive — nor  furnishing  it  a 
hardship — if  you  select  from  Br'euner's  vast  stocks 
and  use  Breuner's  Easy  Pay  Plan.  Ask  about  it ! 

FURNITURE  FLOOR  COVERINGS 

DRAPERIES  PHONOGRAPHS 

and  HOUSEHOLD  GOODS 

SOLD  ON  EASY  TERMS 


"Everything 
for  the 
Home" 


Clay  at  15th  St.,  Oakland 


